Do 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.
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:
- the egg
- warm milk
- maple syrup
- 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.