World's Easiest Wheat Bread
John 12:24 Unless a grain of wheat falls into the ground and dies, it remains alone; but if it dies, it produces much grain.
Psalm 147:12-14 He makes peace within your borders and fills you with the finest wheat.
Makes 1 loaf -- feel free to double the recipe. This can be made by hand or in a stand mixer, but to replicate how they made bread in ancient times, I make mine by hand. Rapid rise yeast is a more aggressive yeast which dissolves and rises quickly and can be added to dry ingredients.
Whisk together:
1-1/4 cups whole wheat flour
1 package rapid rise yeast (I use Krogers this is the fast acting yeast)
1 tablespoon plus 1-1/2 teaspoons sugar
1 teaspoon salt
Heat to about 120-130 degrees (very warm):
3/4 cup water
1/2 cup 2% milk
1 tablespoon real butter
Have ready:
1-1/2 to 2 cups all purpose flour
Make a well in the center of the whole wheat flour, yeast, sugar and salt. Pour water mixture in. Stir vigorously with a spoon until nice and smooth. Slowly start adding all purpose flour until a very soft dough forms, stirring as you go. What youre looking for is a very soft dough that is a tiny bit sticky. Start checking after adding 1-1/4 cups and go from there. You may have to use your hands to knead the last of the flour in. I usually don't need more than 1-1/2 cups.
Remove from bowl and place on very lightly floured surface. (Youll only need to flour the surface one time). Knead until smooth and elastic, about 5-10 minutes. BLESS THE DOUGH! Let rest 15 minutes, covered.
Roll into a 12-in. long x 7-in. wide rectangle. Roll up tightly, starting on short end. Pinch seams and bottom together and place, seam side down, in buttered or sprayed loaf pan. (Butter will give a more golden, softer crust). Cover and let rise until doubled, anywhere from 30 - 60 minutes.
Bake in preheated 400 degree oven 30 minutes or so. Bread will register between 190 and 210 degrees on a thermometer if you care to do that. It will also sound hollow when tapped on the bottom. I like to brush it all over with melted butter when it comes out.
Tips from Rita's kitchen: Variations after resting 15 minutes
Make a braid: (divide dough into 3 sections, 16 long each) and brush, after it has doubled, with an egg wash (one egg w/1 tablespoon water) and sprinkle with sesame seeds or poppy seeds or leave plan. Bake this for 25 minutes.
Make dinner rolls: (divide dough into 12 balls, brush with egg wash after rising, and bake, 2 apart, at 375 degrees for 20 minutes.
Make focaccia: Brush a cookie sheet (about 15x10) with olive oil. Roll dough and press evenly into pan. After rising, make indentations in dough at 1 intervals and brush with olive oil. Sprinkle lightly with salt and 1 tablespoon dried rosemary, along with a couple teaspoons grated Parmesan. Bake at 400 for 20 minutes.
Freezing the dough for up to 1 month: After you knead the dough, pat into a 6-in. disk and place in freezer proof baggie. Freeze. You can either let it thaw in the frig, or on the counter. You'll know its ready to roll out when the dough is completely thawed. (It will rise slightly in the freezer, and that takes the place of the 15 minute rest period). Shape as desired. It may take longer to raise since the dough is cold. Mine took about 60 minutes until it doubled. Proceed with baking as described above.
Rita Nader Heikenfeld writes a weekly cooking column for the Community Press, appears weekly on Sacred Heart Radio, and is the author of several cookbooks. She has an award-winning Union Township cable TV show, Love starts in the kitchen. Rita has taught comprehensive herbal studies at the University of Cincinnati, and she is a Certified Culinary Professional and Certified Modern Herbalist. Rita is Natorp's, Fox 19's and Earthineer's resident herbalist.
Rita lives "in the sticks" outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs.
Rita's Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
