Monday, June 9, 2008

Stir Whole Wheat Bread

Okay. . . this recipe is for anyone who has never baked bread. Yes, the rest of you can make it too, but it's guaranteed to be so easy that no one has an excuse. Well, after you have all the ingredients in the house, there is no excuse. You can have this bread on the table in 1 1/2 hours,
so let's get going...

Ingredients:
2 cups whole wheat flour
1/2 cup 7 or 9 grain cereal
1 1/2 cups white flour
1 cup rolled oats
1 tsp salt
1 1/2 Tbsp instant yeast
3 Tbsp sunflower and or pumpkin seeds
3 Tbsp flax seed (ground)
1 Tbsp poppy seed (optional)
3 Tbsp oat bran
2 Tbsp sugar


Mix dry ingredients and add:
2 Tbsp oil
2 Tbsp molasses
2 1/2 cups hot water





Stir until mixed. Sprinkle with flour
and shape with hands into a ball.
I don't want to use the word (knead)
but if you feel comfortable with that,
knead a little.


Without rising, divide
the ball into 2 or 3
parts, depending on size
of bread pans. Mine are
small (4'' x 7 1/2'')
so I do three.



Cover with a clean tea towel and plastic bag. Let rise
about 20 min. Meanwhile, preheat oven to 375F,
then bake loaves about 30 minutes.









Time saving idea: mix several batches of the dry mix
and put in zip-lock bags. Freeze. When you want to
make bread, just take one out and add liquids.

20 comments:

  1. Anneliese. . .can blog. . . and blog well. .

    This bread looks so yummy and I love the fact that a beginner can make it. It looks like it would be fabulous with some slightly chilled butter.. . and honey. . . or cheese. .
    I'm working on some noodles. . us mennonites do love the flour bin. . .

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  2. oh...okay. Here is your beginner, moi! And this will be item #2 on my Chem Sunday list. Good stuff...my hubby will be glad for a whole wheat recipe.

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  3. Ahhh Anneliese, I love it that this recipe is so simple and takes so little time..oh it looks so scrumptious..hmm, I think fresh rhubarb jam would go great with it!

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  4. Hey, You did it! the bread looks fantastic and who at our age need the white stuff anymore.
    I make some health buns which have similar ingredients.

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  5. Anneliese, you are right. Those meat balls are called ketletten.
    Do you have the recipe?
    So now you know how we're connected.
    Your dear Kari, and our Kari the Princess as I've known her for 20 years. Was just talking about how she used to come camping with us and she still looked like a princess.

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  6. Anneliese,
    I have just finished putting the bread in my pans. I made this last week when the grands were over and we all loved it so much, I'm already making it again.
    I didn't have all the ingredients suggested so I replaced the grain cereal with the Rogers Porridge Oats which has oat bran wheat bran and flaxseed in it. . .
    I'll pick up the exact ingredients and I'm sure it will be even better.
    Thank you for this wonderful quick stir bread. .

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  7. I absolutely love this bread. I have made it many time. Oh so easy to make and so tasty too. One thing I do different is I use all whole wheat flour. I would like to try it with a bit of spelt flour in it. Spelt is suppose to be so good for you.
    Blessings Deborah

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  8. I have been eating levain raised breads for some time and find the taste of so much yeast in breads to be unpalatable. However, I'd still like to try bread baking this winter.

    Is it possible to use less than 1 1/2 tablespoons yeast for this recipe? That works out to six teaspoons of yeast, or 2 teaspoons per loaf (if making three loaves). Quite a contrast from the 1/4 teaspoon in the no-knead bread.

    I'm such a novice I don't know what might be possible.

    Thanks.

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  9. You can certainly use less yeast. I think for this recipe 1 Tbsp would be fine and you can try with less. The Stir Bread (with less yeast) takes 15 hours to rise and end up being somwhat of a sour-bread if you like that more.

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  10. Cool, I'm making this tonite! Thanks!!!

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  11. could I add vital wheat gluten to this without messing up the recipe?
    I think it is supposed to add to the rise and protein - 1 tablespoon for the entire recipe? I want to make it today.
    Thanks- Greg

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  12. If you live in the US it's probably a good idea, whereas Canadian wheat does mot need it.
    When I visited my daughter in the US I'd add vital wheat gluten to yeast doughs too - when I'd remember, for a better rise and texture.

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  13. Yes, in the US- Minnesota so, not too far. Would you say a tablespoon for the whole recipe?
    Thanks - just got back from grocery and getting started. Greg

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  14. oops - the directions where right on the box - 4 teaspoons per loaf- helps to read the box!! Thanks- it is rising by my woodstove in the kitchen. Greg

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  15. well- it hardly rose at all?? I added the wheat gluten and followed the instructions...any ideas? Rats!
    Greg

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  16. This bread does not rise as much as a plain white loaf would, but it should rise.
    A few things to check . . .
    (1)did you use instant yeast or traditional yeast? traditional yeast is heat sensitive and you would have to rise it first with a bit of sugar and warm water ... then use only warm water, not hot. Instant yeast can just be added to the dry ingredients and is not so heat sensitive.
    (2)Expiration date on yeast
    (3)filled bread pans are loosely covered with tea towel and then plastic and put in draft free place to rise

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  17. The date on the yeast is Ok and I put each pan in a plastic bag then covered them both with a tea towel- nice and warm in the kitchen since the wood stove is going. The yeast is SAF perfect rise yeast "the fast rising active dry yeast" - the bread has a great taste! Greg

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  18. I'm happy to hear that it tastes good. It is possible that the top of the hot stove was too warm for a normal bread rise. Try just putting it on the counter or table.

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  19. This always turns out to be a VERY WET and sticky Dough. is that right? Or should I be adding more flour?
    Marilyn

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    Replies
    1. Marilyn, it sounds like it is too wet and sticky. Maybe add a little flour... white or ww. Flour is different in different areas, so sometimes you have to take that into consideration. I have found that in the US it helps to add a little vtial wheat gluten - maybe a Tbsp. I hope your final result is good.

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