Wow, another home-made bread! What is going on with me. The hubby and I have become quite the bakers since the stay at home mandate. Last week I made some flat breads and this week Marcus made some easy whole wheat bread. It has been very hard to find ingredients like yeast the last few weeks but it seems things are getting a little better as we were able to get some. We finally got some paper towels towels, which we were extremely excited about.
This whole wheat bread is delicious and easy to make. We sliced it straight out of the oven while it was still warm, put a little butter on it and had it with a nice cup of coffee. Eating bread fresh out of the oven is one of life’s greatest pleasures in my opinion.
If you are intimidated by making bread, it isn’t as difficult as you may think. I have a few tips to help you achieve the best result with your homemade bread.
4 important tips and ingredients for perfect home made bread:
- Do not over-knead the dough: An easy way to tell if your dough has been kneaded enough is to test if you are able to stretch the dough at least 3-4 inches without it breaking.
- Season well: When it comes to bread make sure you add enough salt. The first loaf we ever made tasted bland and it was because we used very little salt. The flour absorbs the salt a lot so be generous but make sure not to add too much either. We used a tbsp for this recipe compared to the a pinch of salt which we used for the disastrous first loaf.
- Yeast: Using yeast always makes me feel a little intimidated because it is a live ingredient. This means that you need to get good yeast. Make sure the yeast isn’t expired; this is very easy to forget to check. To help your yeast thrive, give it some warmth, carbs (flour) and a little sugar. The yeast will do the rest.
- Patience: I am very impatient and I really hate waiting for anything to cook or marinade. However, when it comes to bread, the longer you let your dough sit, the better your bread will be. If you are tempted to put it in the oven after 30 minutes of sitting, don’t. Wait at least an hour or 2 hours to let the dough rise. 4 hours plus is even better if you have the time.