We don't buy processed, boxed or packaged food in my house. I'm happy to say that I make from scratch 95% of what we eat, and bread is no exception. This is the bread recipe I use the most, as it is so easy and versatile. I make this at least once a week because we love our sandwiches, and there's just nothing like fresh bread. Making bread from scratch isn't difficult but it does require a bit of time and patience. The good news is, the most time consuming part is waiting for the bread to rise, so you can get other things done while you're waiting. Anyway, if you are going to be home for a couple hours it's really worth it to make a loaf or two.
I use this Pullman loaf pan for the recipe, you have to buy the lid separately but it's worth it for such a good quality product - it shapes the bread perfectly, it's easy to clean and you get perfect little sandwich slices when you cut into the loaf. Make sure you grease the pan (the lid too) very well before baking so that it slides out easily.
- 3/4 tsp Agave
- 1-3/4 tsp Salt
- 2-1/4 cups Whole Wheat Flour
- 1 cup warm Water
- 2 Tbsp Active dry yeast
- 1 cup warm unsweetened non-dairy Milk
- 2-1/4 cups White Bread Flour
- In a stand mixer fitted with the dough hook, dissolve yeast and agave in the warm rice milk and water. Set aside for several minutes until the mixture looks foamy.
- Bake at 450 F for 18-20 minutes. Remove immediately from the pan onto a cooling rack.
- Add flours and salt and mix on low for 6 minutes.
Place dough in a large oiled bowl, and turn it around once so that the top gets nice and oiled too. Cover tightly with plastic wrap and place in a warm place for 1 hour, until the dough has almost doubled in size.
- Punch down the dough and knead it for 1 minute in the bowl. Shape it into a loaf about 13 inches long, so that it fits comfortably in the pan. Close the lid, and let rise for 20 minutes.