Week 82: Lyon Bakery’s Multigrain

This bread flies in the face of everything I’ve learned about bread baking over the last two years. It’s not a super wet dough, yet you don’t have to knead it, and it has only one proofing stage. After stirring the mixture of grains and seeds for 10 minutes (with a fork!), you then shape it, and drop it in a loaf pan to rise. With seven grains (oats, semolina, millet, white, whole wheat, rye and spelt) and three seeds (flax, sesame, sunflower), this is an even healthier version of the only commercial bread we still buy: Silver Hill’s Squirrely Bread. That’s a sprouted wheat bread, something I doubt I’ll ever get around to baking.

The recipe comes from an article in The Washington Post’s Lifestyle Magazine, “How to make a superior multigrain bread, without kneading” from July, 2016. The amounts are in Imperial units (US ounces) which is a crazy way to measure, so I’ve listed the ingredients below in grams, AND halved them, to make two small loaves, using 8″ x 4.5″ loaf pans. I also made an egg wash of one egg yolk and a splash of milk. This makes a nice dark, shiny crust. I don’t roll the dough in the seeds, but rather wait until they’ve risen, then paint it on the loaves and sprinkle on the seeds. Here’s the listing of the bread on the bakery’s website.

  • .5 oz rolled oats (not quickk-cooking or instant)
  • .75 oz flaxseed
  • .75 oz sesame seeds
  • .75 oz sunflower seeds (I prefer roasted, salted)
  • .75 oz semolina flour
  • .50 oz millet or bulgar
  • 1/2 cup 95 degree water
  1. Combine the oats, seeds, semolina, millet (or bulgar) in a small bowl. Stir in the hot and thoroughly combine.
  2. Cover and let sit at room temperature for at least two hours.
  • 340g flour
  • 85g whole wheat
  • 45g rye
  • 25g spelt
  • 42g honey
  • 1-1/2 tsp yeast
  • 8 g salt
  • 2 cups room temperature water
  1. Measure the flours in a large bowl and wisk to combine.
  2. Add the soaked-grain mixture, and then add the honey and yeast on one side, and the salt on the other.
  3. Add the water, then begin stirring with a large, sturdy fork. Don’t try to skip this step by mixing in your stand mixer, it is too dense to use a machine.
  4. Keep mixing for 10 minutes to form a fairly smooth, firm dough. The temperature should be between 76 to 80 degrees on an instant-read thermometer.
  5. Transfer the dough to a lightly oiled contertop.
  6. Divide it in half, then pat it into a rectangle.
  7. Use the head and sholders method to shape into a log.
  8. Tuck the sides under, then place in very lightly buttered loaf pans.
  1. Cover and let proof for about 2 hours, or until doubled.
  2. Meanwhile, preheat oven to 475 degrees.
  3. Once risen, brush loaves with egg yolk mixture, then sprinkle with sesame and sunflower seeds.
  4. When ready to bake, throw some ice cubes into the oven before placing the pans in.
  5. Reduce temperature to 400 and bake for 35-45 minutes, tenting tops with foil if they get too brown.
  6. Cool loves on a wire rack l for 1 hour before removing from the pans.
  7. Let cool completely before slicing.
Dough has risen to about 1″ about rim.

Week 81: Signature Loaf

This is the perfect go-to bread for any occasion. It’s easy enough to be a weekly bake, and makes an impressive contribution to a shared meal. It’s got multiple grains and seeds for flavor, milk and butter for texture, and the overnight fermentation gives both the flavor and the texture an additional boost. If you’re looking for a single grain loaf, with a similar result, check out Week 62’s Low-Knead Bread. You won’t be disappointed!

Step 1: Make pre-ferment (overnight rest)

  • 340g room temp water
  • 3g yeast
  • 180g bread flour
  • 50g rye flour
  1. Mix the sponge ingredients with the handle of a wooden spoon until flour is thoroughly combined with the water.
  2. Cover, and let rest at room temperature, covered, for at least 4 hours, but preferabley overnight.

Step 2: Make dough (2 hour rest)

  • 12g salt
  • 4g sugar
  • 180g bread flour
  • 90g whole wheat flour
  • 30g dry whole milk powder
  • 30g softened butter (2 Tbsp)
  • 1 Tbsp each sesame, flax, hemp and chia seeds
  • 1/4 cup multi-grain cereal mix
  1. Combine the flours, sugar, salt and sesame seeds/multi-grain cereal mix into the bowl of a stand mixer. Whisk to combine.
  2. Empty the biga into the bowl, scraping the sides tof the biga bowl to get it all.
  3. Mix until incorporated, with the handle of a wooden spoon, (or your hand, squeezing the dough between your fingers).
  4. Once it’s all mixed together, place bowl in machine, and knead with dough hook for 5 minutes on speed #2, adding the butter, one little chunck at a time.
  5. Stop to scrape down the sides and the dough hook. Make sure there’s no dry bits on the bottom.
  6. Knead for 5 more minutes, still on #2, until it is sticking to itself more than the bowl. It won’t totally clean off the sides of the bowl and be all stuck on the hook like some doughs.
  1. Scrape down sides with a bowl scraper, cover and let rest for 15 minutes.
  2. Turn out until a lightly oiled surface. Flatten out a bit, then fold sides over on itself towards the middle to form a circle. Turn over and shape into a ball.
  1. Place the dough in a greased bowl, seam side down, cover and let rest 30 minutes.
  2. Turn out until a lightly oiled surface. Flatten out a bit, Do two envelope folds/ First fold top third down, then bottom third over that. Then fold the left third over, and the right third over that.
  1. Return dough to the greased bowl, cover and let rise in a warm place 1-2 hours (if you kitchen is colder than 72 degrees, warm up an EMPTY microwave, then store it there), until doubled in size.

Step 3: Shape dough (1 hour rest)

  1. Turn the dough out onto a lightly oiled countertop, and gently press into a square.
  2. Flatten out a bit, then fold sides over on itself towards the middle to form a circle. Turn over and shape into a ball.
  3. Cup it with your hands and rotate, pulling the sides down a bit to make the surface taut.
  4. Then slide a bit to make the surface taut. See video for shaping dough on the Tips page.
  5. Lightly dust the surface, and smooth with your hand.
  6. Place dough ball, seam side down, into a lined banetton (or a bowl lined with a tea towel) that’s been dusted with flour. Pinch seams together to tighten.
  1. Cover and let rise for about 30 minutes to an hour. It will continue to rise in the oven, so this second rise does not need to be for as long as the first. Better to be slightly under-proofed, than over-proofed.
  2. Meanwhile, preheat over to 475 degrees, with a Dutch oven inside, and have at the ready a parchment paper sling.

Step 4: Bake dough

  1. Place a the parchment sling on top of the basket/bowl, and flip it over.
  2. Remove bowl from dough, scape off any excessive amounts of flour, and score.
  3. Remove pan from oven, and place dough inside. Cover and put in oven.
  4. Turn oven down to 450 degrees.
  5. Bake about 30 minutes, uncover and back 5 more, until crust is dark golden, and internal temperature is 190-200 degrees.
  6. Remove from pot, then place in turned off oven with door open so it can cool down in a dry place.
  7. Cool completely before slicing.

Week 79: Old Fashioned Country Loaf

This is a large, heavy loaf that will satisfy you for a few days, and it makes a great contribution for a weekend getaway with friends and family. You can throw the ingredients together in the evening before bedtime, then bake it the next day, or start it it first thing in the morning, then bake in the evening. Made with whole grains (white, whole wheat and rye), it is definitely a bread to make again and again.

  • 480g bread flour
  • 1/4 c vital wheat gluten
  • 135g old-fashioned rolled oats
  • 75g whole wheat flour
  • 40g rye flour
  • 10g sugar
  • 12g salt
  • 1/2 tsp yeast
  • 5 Tbsp (70g) butter, softened
  • 510g water

Step 1: (Day 1) Make dough

  1. Place all ingredients in the bowl of a stand mixer, fitted with the paddle attachment.
  2. Mix to incorporate on the lowest speed, scraping down the sides to get the dry bits in, then mix for one minute on the fastest speed (it’s very fast!).
  3. Cover bowl and set aside to rise on the countertop for at least 8 hours, or up to 12.

Step 2 (Next day): Knead and shape

  1. Remove to a lightly floured work surface
  2. Sprinkle flour around the circle, then lift sides and scape the flour under.
  3. Pull sides out a bit to form a rectangle.
  4. Gently life the ride side, stretch it out a bit, then fold it over to the center.
  5. Repeat with the left side.
  6. Stretch the top end up and out a bit, then roll down. You don’t want to squish the air out, but you want it to be stable.
  7. Pull out the top end to fold over the side then tuck it under. See “How to shape a batard” video on the Tips page.
  1. Create a taught surface by cupping the dough with your hands and rotating it around while tucking under the sides.
  2. Flour a lined banatonne and place the dough in, seam side up. (I made the first version, pictured below, in a round basket, but the second time around I used an oval shape for easier slicing.
  3. Let rise 1~2 hours, or overnight in the fridge.
  • Cut a sling out of parchment paper. It’s a heavy dough, so I do a double sling.
  • Lay the sling down on top of the dough, then put a cutting board on top of that.
  • Flip, then remove the basket
  • very heavy very large need a sturdy sling
  • Baking times for Dutch ovens:
    • Use a cookie sheet on the bottom rack to deflect heat
    • If you don’t put it in cold, then bake at 475 for 25 minutes, take off top, and bake at 425 for 15 minutes more, or until it reaches 205 degrees.
    • From the fridge: Bake at 425 for 35 minutes covered, then 10 – 15 uncovered.
  • If kitchen really hot overnight: ferment it three hours and them put it in the fridge overnight.
  • Day of: Ferment 8 hours
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • This recipe should fill two standard loaf pans, (8 1/2″ x 4 1/2″) and bake for 30-40 minutes or until the interior registers 190°F on an instant thermometer. Annabelle@KAF  375 degrees tent foil over the top during the first part of baking
  • make this in my 4.5 qt cast iron dutch oven. I let it rise for 12 hours at room temperature. then work it on a floured board and transfer it to a bowl lined with floured parchment paper for one hour. I preheat the oven to 450 degrees for about an hour. At the half hour mark I place the Dutch oven in the oven to preheat. Be careful pulling it outRead more about review stating I make this
  • as it is very hot. I transfer the dough to the dutch oven place the lid back on and bake for 25 minutes. I then remove the lid and bake an additional 12 minutes. I came up with these times though trial and error along with advice from King Arthur helpline. it comes lightly brown and crusty
  •  baked it in a 10″ dutch oven (50 min with lid on and 15 min with lid off — perfect!). I let it rise the first time about 18 hours at room temp
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • 1 Tbs (15g) less water, halved the sugar, added to a preheated empty pot instead of cold start (parchment “sling” works great). The second time dough was easier to handle and bread had much betterRead more about review stating So good and so
  • oven spring, with an airier crumb.
  • The second thing you can try is to preheat your Dutch oven base (if the manufacturer says that’s OK) with the oven

https://www.kingarthurbaking.com/recipes/no-knead-oat-bread-recipe

 oven once it came to 205. This is a hit with the whole family and will definitely make again!

Week 76: Yeasted Honey Corn Bread

This is a close second to Anadama Bread (Week 38). It’s not as complex, but that can be a good thing: the ingredients list is shorter and it doesn’t take as much time. I found the recipe on the Red Star Yeast website, which is a reliable source for bread recipes, and also has a great Resources page for all sorts of tips on bread baking. If you’re new to baking, it’s worth taking a look at it before you get started — and you should also check out Breademic’s Tips and Video pages, as well!

I made a few adjustments to the method, and included a couple of optional ingredients. My updated version is below; the original recipe is here. And, in case you’re wondering what the difference is between cornmeal, corn flour, polenta, and grits, this article from Epicurious has the answers!

  • 3 tablespoons (42g) unsalted butter
  • 1/4 cup (85g) honey
  • 1 cup (237ml) whole milk
  • 1 cup (140g) yellow cornmeal
  • 2 1/2 to 3 cups (300-360g) all-purpose flour
  • 1 1/2 teaspoons table salt
  • 1 (0.25oz) package (7g) or 2-1/4 teaspoons yeast
  • OPTIONAL
    • 2 Tbsp orange zest
    • 1 cup dried cranberries
  • Butter for the top
  1. Warm the milk with butter until butter melts. You can do this on the stovetop, or microwave.
  2. Add the honey, and stir until combined.
  3. Pour into the bowl of a stand mixer, or a large mixing bowl.
  4. Add cornmeal and whisk to combine.
  5. Let rest until temperature reaches120-130°F.
  6. Measure in 300g of flour, and the salt and yeast.
  7. Place bowl in the mixer which is fitted with the paddle attachment.
  8. Knead on medium-low speed for 5-7 minutes. If you need to add more flour, just add 1 Tbsp at a time — no more than 4, tops. Dough should be coming away from the sides, and be sticky, but not wet.
  9. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 – 2 hours.
  10. Remove dough onto a lightly oiled surface, and flatten out to an 8″ rectangle.
  11. Starting on a short side, roll up the dough and place seam-side down in a greased 9×5-inch loaf pan.
  12. Cover with plastic wrap and let rise until doubled again, about 30 minutes to an hour. Meanwhile, preheat oven to 375°F.
  13. Bake until the top is golden, about 40-45 minutes.
  14. Remove from tin, and brush with butter (it’ll melt as it touches the hot loaf).
  15. Let cool before slicing.

Week 74: 10-Grain Cereal Bread

This healthy loaf is easy to put together, and doesn’t take a lot of time. You can get in the habit of making it on a weekly basis so you’ve always got some bread on hand for either breakfast, lunch or dinner. It makes great toast, is sturdy enough for sandwiches, and can also be made into dinner rolls.

  • 1/2 cup multi-grain hot cereal mix
  • 1-3/4 cups boiling water
  1. Measure cereal mix into the bowl of stand mixer and add boiling water.
  2. Mix, then let stand, stirring occasionally, until it cools to 110 degrees.
  • 333g bread flour
  • 100g whole wheat flour
  • 2 Tbsp sugar
  • 1-1/2 tsp salt
  • 7g yeast (2-1/4 tsp)
  1. Meanwhile, whisk flours, sugar, salt and yeast together in a medium bowl.
  2. Once grain mixture has cooled, attach the bowl to the stand mixer fitted with the dough hook attachment.
  3. With mixer running on low speed, add the flour mixture, about a 1/2 cup at a time, and mix until combined.
  • 3 Tbsp butter, softened
  • Optional
    • 2 Tbsp sunflower seeds
    • 2 Tbsp sesame seeds
  1. Add butter, about one tablespoon at a time, and continue mixing, then add seeds if using.
  2. Knead on medium-low speed until dough begins to come away from the sides of the bowl. If that’s not happening, add some flour – just one tablespoon at a time. You can use a rubber spatula and scrape down the sides to help it along. But you want it to be in a big ball around the dough hook.
  3. Continue to knead dough for 5 more minutes.
  4. Transfer dough to a very lightly floured work surface and shape it into a smooth, taut ball.
  5. Place dough in an oiled bowl, cover and let rest until doubled, 45 to 60 minutes.
  6. Preheat oven to 375 degrees.
  7. Lightly oil a 9″ x 5″ loaf pan.
  8. Transfer dough to lightly floured work surface and pat into a rectangle
  9. Shape into a loaf as shown below:
  1. Place loaf in tin, cover, and let rise until it’s about 1″ above the rim of the tin.
  2. Meanwhile, preheat oven to 350 degrees
  • 1 egg white
  • 1 ~ 2 Tbsp rolled oats
  1. Mix the egg white with 1 Tbsp water and lightly brush the top of the loaf and top with oats.
  2. Sprinkle the top of the loaf with oats.
  3. Bake until lightly browned, and the internal temperature registers 200 degrees 35 to 40 minutes. Tent wtih foil if the top starts to brown too much before it’s thoroughly baked.
  4. Remove loaf and cool on wire rack before slicing, about 3 hours.

Dinner Rolls: Follow video on Tips page for how to shape rolls. This recipe makes about 15, and they’ll fit in a 9″ x 13″ baking dish.

Week 70: No Knead Black Bread

This is an absolutley delicious bread, and easy to make. Even though it’s got a long list of ingredients, and is best made a couple of days prior to consuming it, don’t let that stop you from adding this to your repertoire! We serve this on Christmas Day because it it makes for an easy breakfast that blurs into lunch. It’s delicious with sweet or savory toppings: grava lax, smoked trout, egg salad, and fruit jams. And what at treat it is to watch Nigella Lawson, England’s very own domestic goddess, bake bread!

I’ve listed the ingredients below so that you can measure everything out ahead of time, and then follow along with the video. (I didn’t include the acitvated charcol, or the nigella seeds because I can’t find them). Also, the 2-lb pan she references is the same as a 9″x5″ loaf pan.

  • 400ml stout (14oz)
  • 1 egg white (save yolk for brushing on top just before baking)
  • 30g brown sugar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp molasses
  • 300g dark rye flour
  • 300g bread flour
  • 25g cocoa powder
  • 4 tsp caraway seeds
  • 4 tsp fennel seeds
  • ¼ tsp yeast
  • 1¼ tsp salt
  • oil to grease pan

You can mix the dough, in the evening, then let it rest overnight, shape it the next day, then bake after the 2-hr rest. Or, mix it in the morning, let it rest all day, then shape it and refrigerate overnight. Pop it into the oven first thing in the morning (directly from the fridge, no need to do the 2-hr rise). Either way, it would benefit from not being cut open for another day, but it’s hard to wait for this one!

I would also score the top so that it splits evenly as it bakes.

Here’s a link to the written recipe, and below is the video. If you’re not familiar with Nigella Lawson, go ahead and open the link and read the recipe through, and be prepared to fall in love with the language she uses to describe and instruct. I also want to highlight this tip that she adds at the end: “Any leftover bread can be blitzed in the processor into fabulous black breadcrumbs. I keep them in the freezer to use whenever I want to add an aniseed crunch. They are particularly good sprinkled over a tomato salad.”

Week 68: Rustic Ciabatta

ITALY, by way of NEW ORLEANS: It took me a long time to find a recipe for a ciabatta that was not made with 100% white flour. and that actually worked (whole wheat can be tricky to work with). This is from Bellgarde Bakery in New Orleans, whose mission is to “connect community and ecology through gastronomy”. All of their grains are identity preserved and single origin, and they use olive oil sourced from San Antonio, and salt from Avery Island.

Continue reading “Week 68: Rustic Ciabatta”

Week 63: Whole Wheat Burger Buns

Hamburgers originated in Hamburg, Germany, with the meat patty typically served between two slices of toast. The use of a soft bun was popularized by a fry cook named Walter Anderson, who in 1921 founded the White Castle hamburger chain, home of the “slider”.

These soft buns are made with 80% whole wheat flour, enriched with whole milk and butter, and topped with an Everything Bagel seasoning mix. You can make them vegan by using any non-dairy milk, and substituting a plant based oil for the butter. If you’re looking to make an all-white flour version, try the brioche-style Burger Buns from Week 10.

STEP 1: Make dough

  • 240ml warm milk (120°)
  • 2 eggs (1 for dough + 1 to used as an egg wash)
  • 240g whole wheat flour
  • 60g bread flour or all-purpose flour
  • 7g yeast
  • 27g sugar
  • 13g salt
  • 28g softened butter
  • Everything Bagel seasoning
  1. Mix one of the eggs in with the warm milk and whisk to combine
  2. Measure out flours, yeast, sugar, salt into the bowl of a stand mixer, and whisk by hand to combine
  3. Place bowl in stand mixer, and with the paddle attachment, mix on low while slowly addingthe milk/egg until combined
  4. Add the butter in bits and continue to mix on low until combined
  5. Beat on high for 2 minutes
  6. On low speed, add 3 Tbsp bread flour until dough is more sturdy and comes away from the sides of the bowl

STEP 2: Rest dough

  1. Put 1 Tbsp flour on countertop, then empty dough on top.
  2. Gently knead flour into the dough so it is less sticky, using a dough scrapper if it sticks to the counter
  3. Place in oiled bowl, cover, and let rest 30 minutes.

STEP 3: Shape buns

  1. Scrape the flour off the countertop, then lighly coat in oil
  2. Empty dough onto the counter
  3. Cut dough into 8 pieces, about 80 – 90g each
  4. Flatten each piece, pull sides up and over, turn over and shape into a ball with a tight surface. (Check out this video on the Tips page)
  5. Place on a parchment lined cookie sheet about a finger width apart
  6. Cover and and let rise about 30-35 minutes.
  7. Preheat oven to 400

STEP 4: Bake

  1. Just before baking, mix second egg with 1 Tbsp water and brush on top of buns, then sprinkle with the Everything Bagel seasoning
  2. Turn oven down to 375, and bake for 12-15 minutes
  3. Cool on wire rack.
  4. Don’t cut until just before serving!

Week 62: Low-Knead Bread

I don’t know what I enjoy more: eating bread or baking bread. But sometimes, when I set out to make it because I really want to eat it, I run into a problem with timing. Oftentimes, there’s a long stretch of time between starting the process to consuming the bread. Most artisan loaves aren’t ready on the same day as you prepare the dough because they require an overnight rise, and if you don’t get around to starting until late in the day, there’s not enough time for all of the steps.

Last week I tested a work-around that produces a delicious, satisfying, impressive loaf in 5 hours from start to finish. It’s as beautiful as a sourdough, but a lot less complicated, and not as time-consuming. It’s easy like the no-knead method, but incorporates a bit of “stretch & fold” kneading (see #2 Kneading During Proofing video here) to speed up the process of strengthening the gluten, thereby avoiding the overnight soak, i.e. autolyse*.

Back in 2006, the New York Times published Jim Lahey’s No-Knead Bread, which revolutionized bread baking. Two years later, Cook’s Illustrated introduced us to J. Kenji Lopez-Alt’s version, Almost No-Knead Bread. And just last month, in May of 2021, he gave us No-Knead Bread, Revisited, which is what I’ve based mine on. I didn’t use vinegar, added some honey, substituted whole wheat and rye for some of the white flour, cut the time down by 30 minutes and used a Dutch oven to bake.

Rest times are 1 hour + 1.5 hours + 1 hour, so perfect if you work from home, and doable if you work away from home because you can make it in the evening, pop it in the fridge after the final rise, then bake the next day.

STEP 1: Make dough

  • 300g bread or all-purpose flour (or substitute 50g with whole wheat or rye, or 25g of both)
  • 7g salt
  • 3g yeast
  1. Measure dry ingredients in a bowl and mix (I use a whisk) to combine.
  • 225g warm water
  • 11g honey
  1. Add honey to water and stir to combine
  2. Mix honey water into dry ingredients, using the handle of a wooden spoon, or your hand. Make sure there are no dry bits.
  3. Cover and rest 1 hour

STEP 2: Knead & Proof

  1. Keeping dough in the bowl, do a round of stretch and folds, then cover and let rest 30 minutes. See kneading during proofing, and shaping videos here. (#1 stretch + fold | 30 minutes rest total so far)
  2. Repeat this two more times. Each time you can pull the dough out a little longer, but not too much so that it tears. Only do four stretch and folds each round. (1.5 minute rest so far)
  3. Do one more stretch + fold, then leave to rest for 1 hour.

STEP 3: Final rise

  1. Carefully remove dough to a lightly floured surface, without deflating it.
  2. Pull sides to shape into a tight ball, then turn over, and with cupped hands, tighten surface some more.
  3. Place in lined and floured proofing basket seam side up and cover
  4. Proof 1 hour or until finger test, and preheat oven to 500. It’s better to be under proofed than over proofed, so check often:
    1. Dough is under proofed when you poke a finger in it and is springs back quickly
    2. Dough is proofed when you poke a finger in it and it springs back slowly
    3. Dough is over proofed if you poke a finger in it and it doesn’t spring back.
  5. Cover with parchment, then a cutting board and turn over
  6. Slowly remove basket and score. Score round loaves symetircally and mostly on the top, so they rise up, not out
  7. Bake, covered, at 475 for 25 minutes
  8. Remove cover and bake for 10 minutes.
    1. Put a cookie sheet on the lowest rack to redirect the heat so the bottom doesn’t burn
  9. Let cool completely before slicing

Week 61: Easiest Bread Ever

I’ve spent the last year and a half learning how to bake bread. It’s been fun, not always easy, and to be honest, not always successful. There are so many nuances to it: proper kneading techniques, making sure you don’t over-proof or under-proof the dough, getting the flour-to-water ratios just right, understanding the gluten structure of different types of flour, and having all the right tools — not to mention enough time — for all the steps.

When I came across this method I was very skeptical because it kind of goes against everything I’d learned so far. For one thing, it only takes about 15 minutes to throw together, if that. After a 10-minute rest, a bit of shaping, then a 30-minute rise, it’s ready to bake. You “knead” it in a stand mixer with the paddle attachment (!) on high (!!) for just two minutes. It doesn’t compare to an artisan loaf with it’s overnight ferment and beautiful open crumb, but it makes a perfectly acceptable sandwich loaf and best of all, it’s something you can make on the fly.

I’ve listed the ingredients (in grams) so you can make your loaf along with the video instruction linked below. I also made four different versions so you have the option to make either a whole wheat, white, oatmeal raisin or ryre.

  • 300g bread or all pupose flour < OR >
    • Whole wheat: 240g whole wheat flour+ 60g bread or all purpose flour
    • Oatmeal raisin: 300g bread or all purpose flour + 50g oats
    • Rye: 125g rye flour + 175g bread or all purpose flour
  • 7g (2 tsp) yeast
  • 1 tsp salt
  • 1 cup milk (any kind: dairy, oat, almond, soy, etc.) at 120 degrees
  • 2 Tbsp honey < OR >
    • Whole wheat: 2 Tbsp brown sugar
    • Oatmeal raisin: 2 Tbsp maple syrup + 1 tsp cinammon
    • Rye: 1 Tbsp sugar + 2 tsp caraway seeds + 1 tsp dill seeds
  • 1 egg (if you want to omit the egg, use 1 Tbsp oil in its place)
  • 2 Tbsp oil or melted butter (I use butter for the white and oat versions)

Notes:

  1. The video is for the whole wheat version. I translated the cup measurements into grams because it’s so much more accurate. If you don’t have a scale, it’s 1-2/3 cups whole wheat flour + 1/3 cup all-purpose or bread flour.
  2. She uses 1/4 cup of flour once the batter is mixed to stiffen it up a bit. I add it in one tablespoon at a time, because you might not need that much, and if you dump it all in at once, you can’t take it back.
  3. You can use 8 x 4 loaf pan if that’s all you have, but 9 x 5 is better
  4. She doesn’t grease her pan, but I went ahead and greased mine just in case
  5. If you let it rise for too long, and it gets too high, you’ll over-proof it, and it’ll collapse in the oven. So no highter than 1″ for sure. It’s always better to underproof a little than over proof!
  6. Mine definitely got too dark on the top, so do cover with foil

If you want all whole wheat try Week 21: 100% Whole Wheat from Year 2020. It’s a bit more complicated (a lot, really), but well worth the effort for such a healthy, delicious result!