It is so hard to find bread with normal, everyday pantry ingredients. Even "healthy" or "organic" breads have long ingredient lists, preservatives, and/or a lot of added sugar. So I decided to take matters into my own hands and switch to making my own bread (with my own home-ground, preservative-free wheat). Seeing as I'm not an experienced baker, this became a task in and of itself. Then we added the fact that I was trying to learn how to make bread at a very high altitude (close to 7000 ft). After trying out multiple recipes, tinkering with my own measurements, and wasting many ingredients on unsuccessful loaves, I finally found what our family believes to be the perfect balance.
High Altitude 100% Whole Wheat Bread
(For Printable PDF click HERE)
Whole-Wheat | Dairy Free | Home-Ground Wheat | Preservative Free | Easy
Serves: 6 | Active Prep Time: 25 minutes | Cook Time: 4 hours
1 3/4 cup warm water
3 T honey
3 T olive oil
3 3/4 cups white wheat flour (home-ground)
1 1/4 cups red wheat flour (home-ground)
1 1/2 tsp salt
2 1/2 tsp yeast
Measure yeast into a large mixing bowl, and then add warm water to the bowl. Let stand for about 10 minutes, and allow the yeast to get foamy and the water to get murky.
Add olive oil, honey and salt to the water/yeast mixture
Slowly add flour into the water mixture
Knead for 5-10 minutes or until dough comes together. The dough will be tacky but shouldn't be sticking all over your hands or the counter. If that happens, add a light dusting of flour.
Oil a clean bowl, and place the dough in it. Cover with plastic wrap, and allow the dough to rise in a warm place for about an hour or until doubled in size. I like to trace the outline of the dough on the plastic wrap with a marker, so I can see how much it's grown.
Squish the dough into the shape of the loaf pan and plop it in. The less you handle it at this point, the better
Set your oven at 350°, and place the dough in the oven (yes, while it's heating up) for 45-50 minutes.
Remove the bread from the oven when the top is nicely browned and place on a cooling rack for at least 15 minutes (or as long as you can stand to resist the smell!)