Baking Bread

The weather this morning is cool and overcast--perfect for baking bread. I broke down last week and got a few loaves at the Orowheat outlet because it was too hot to bake in the middle of the day and my third trimester has left me too tired in the early morning or late night to contemplate such projects. But none of the inhabitants of this house feel the love with store-bought wheat bread, and it's time to get baking.

Once I get the bread raising, we'll be finishing up our Ancient India chapter. I'm pleased to report that yesterday I finished off Henry's first grade math curriculum, taught one of Kimball's last math lessons, and got a new closet organizer in the new baby's side of the closet. I also found a great deal on pink tulle online for the bed skirts in the girls' room (I'm copying a Pottery Barn Kids design); so I didn't have to leave the house! So I'm making progress on that list.

I posted this recipe a year or so ago, but it stands repeating. By the way, if you don't grind your own WW flour, Trader Joe's is now carrying their own brand of white whole wheat flour for $2.99/ 5lb. bag. A great find at a great price!

Mom's Whole Wheat Bread

• 3 cups warm water
• 1/2 cup vegetable or canola oil
• 1/2 cup honey
• scant Tablespoon coarse kosher salt or 1/2 t. fine salt
  
• 6 cups whole wheat flour (I like white wheat flour best, from whole white wheat)

Mix ingredients in a stand mixer with a dough hook for 3 minutes. Meanwhile, proof the yeast:

• 3/4 cup very warm water
• 3 Tablespoons yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon ground ginger

When yeast is proofed, add to bread mixture along with:

• 2 cups whole wheat flour
• 2 cups white, all-purpose flour

Mix on low or medium to incorporate, then on high for 10 minutes, or until dough is smooth and elastic.

Turn out into bowl sprayed with cooking spray and allow to rise in a warm place for 25 minutes. Turn dough out onto a very lightly floured surface and separate into four loaves. Shape loaves and place in greased loaf pans. Allow to rise for 25 minutes more.

Bake in 350 oven for 25-30 minutes, until bread is golden brown. Remove from oven and from pans immediately. Rub or brush tops of the loaves with butter. Allow to cool on wire cooling rack. Freeze what you're not going to use today or tomorrow.

Variations: Substitute 1/4 cup of the oil with an equal amount of applesauce. Substitute 1/2 cup flour with equal amount ground flax seed, toasted wheat germ, or leftover oatmeal. Add 1/2 cup sunflower seeds with final 4 cups of flour (my kids don't love this version). Any other variations that my readers can suggest?