Organic hearty bread of our childhood

BreadDo you remember the bread of our childhood? Full heavy bread not the stuff that sits in plastic bags on the store shelves for months and it is still puffy, do you remember it? Or did you have a chance to taste it? I remember it all, the smell from the oven, the heaviness of the warm slice and the amazing taste that made you think of sun and farms and open spaces.
As kids we used to enjoy it while playing out in the fields with a piece of bread in our hands and all seems so natural, so normal! Nowadays every time I buy something I check labels and this becomes so mind numbing. This is the reason I don’t buy bread even if the French bread around here is pretty amazing… Who knows what they put in it!? I make my own and I feel happy about it. I played with various recipes until I reached to a stable formula that matches my memories. Here is my enhanced organic whole wheat bread recipe along with some ideas on how to make it very attractive for your kids.

The thing to keep in mind is that you have to be willing to experiment a bit to get the perfect combination for your ingredients and taste.

Happy baking :)

Things you will need for 2 loaves or one bread loaf and 6 small bread muffins:

  • 1 organic egg
  • 2 tbsp organic butter (or 2 tbsp olive oil)
  • 525 ml warm organic milk
  • 2 tsp sea salt
  • 1 tbsp maple syrup (or organic sugar – don’t use honey since it turns toxic when heated above 40 degrees C)
  • 3 1/2 cups whole wheat flour
  • 1 cup unbleached white flour
  • 1/2 cup ground chia seeds ( the new “supergrain” that contains even more omega-3 fatty acids than flax seeds; can help with the weight management)
  • 1/2 cup quinoa flour
  • 2 tsp yeast
  • optional (2 tbsp flax seeds, 1 tbsp sunflower seeds, 1 tbsp pumpkin seeds)

Note 1: If you would prefer not to use white flour, it can be replaced with the same quantity of whole wheat flour, ground chia seeds or quinoa flour). Expect to get a denser bread, but richer and tastier.
Note 2: You can play a bit with the maple syrup and salt quantities to find out your perfect combination for the dough rise (salt kills yeast while the sweet ingredient feeds it).


I use the bread machine only to make the dough and then I bake the bread and/or muffins in the oven. I put the ingredients in this order:

  1. the egg
  2. warm milk
  3. butter
  4. salt
  5. maple syrup
  6. flour
  7. chia seeds
  8. yeast

Chia seeds

At the machine signal, I add more flax seeds, sunflower seeds and sometimes pumpkin seeds.
Also, at this time, you might want to add a bit of more flour (if the dough seems too soft or a bit more milk).
When the dough is ready, grease two loaf pans and put the dough in them. Cover and let rise in a warm place until it doubles in size.


You might want to make bread or/and muffins. Usually I make a loaf of bread and a dozen of bread muffins. The kids enjoy them very much.

Set up the oven at 280 F (~140 C). Don’t preheat the oven, just put the loaf pans in right away. When the temperature reaches 280 F (~140 F), let the bread stand in the oven for 1 hour and the muffins for 40 minutes.





10 Responses to “Organic hearty bread of our childhood”

  1. Matt on August 21st, 2008 12:42 pm

    I’m not sure the honey actually becomes toxic at 40 degrees, just that it breaks down into less nutrituous sugars. Here is an excerpt from this wikipedia article:

    “The best honey is in the uncut honey combs. After being pumped out from there it is very vulnerable, and the main losses of quality take place during preservation and distribution. Heating up to 37°С causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°С destroys the invertase—the main bee enzyme, thanks to which the nectar becomes honey; heating up to 50°С turns the honey into caramel (the most valuable honey sugars become analogous to synthetic sugar). Generally any larger temperature fluctuation (10°С is ideal for preservation of ripe honey) causes decay.”[25]

    No toxicity mentioned. The only toxic honey I can find, is when the Bees feed on the Tutu plant.

  2. Michelle on September 5th, 2008 10:39 am

    Can this recipe be used for a bread machine? Any changes required?

  3. Jasmine on September 12th, 2008 8:45 pm

    Michelle: the recipe can be used for a bread machine and no changes are required. I like to bake it in the oven as I find that the bread taste better than if I let it bake in the bread machine.

  4. kareem on September 29th, 2008 10:43 am

    Can you tell me the difference between whole wheat bread flour and regular bread flour? is there a difference?

  5. kareem on September 29th, 2008 11:11 am

    I’m sorry. I meant to ask if there is a difference between whole wheat bread flour and regular whole wheat flour.

  6. Barbara on October 6th, 2008 6:19 pm

    You said to heat to 280 C,,, My oven is set up for fahrenheit,,, when I coverted it ,, it comes out to 536 F. Could that be right ????

  7. admin on October 8th, 2008 1:32 am

    Barbara: Thanks for pointing this out. I was wrong, the temperature is 280 F (~140 C). I fixed it in the article as well. Sorry for the mistake, I didn’t try to melt your pans :)

  8. Michelle on October 18th, 2008 5:31 pm

    Usually when baking bread in over the oven temp is 400 F now this says 280 F is it safe to assume that the time taken reflects lower heat? Also if I am not using bread maker…any helpful types?

  9. Michelle on October 18th, 2008 5:32 pm

    oops! meant helpful tips!

  10. christiane on April 26th, 2009 8:04 am

    Your recipe calls for the bread to be baked at 280 F. Usually bread is baked at about 400F. Is there a reason for such a low temperature??? Will bread actually bake at so low a temperature??? God bless.