SAD no more!

Like the majority of Americans, my family "survived" on the SAD (Standard American Diet....funny how that works out huh?) diet. We loved all things gooey with cheese, and we drank our milk everyday! But, then things changed. It isn't always has it's challenges, but for better or worse, my hubby and my kiddos and of course me, the mommy and cook, are on this trip and we are traveling at the speed of taste! So come along with us as we laugh, eat, share, eat, learn, and did I mention eat?? MMMMM

Friday, April 15, 2011

Whole Wheat Bread

This is quickly becoming one of my favorite things to make. It takes a but of time due to the dough needing to rise, but it is really easy to make. I am attempting to not have to buy processed breads, so this is one we use for sandwiches and toast. It's pretty fluffy compared to most homemade whole grain breads.

Recipe (makes 2 8x4 loaves):

~ 2 3/4 cups hot water
~ 1/3 cup plain organic applesauce (I use this in place of oil in all of my baking)
~ 1/4 cup vegan sugar
~ 1 tbsp salt
~ 7 cups (TOTAL) whole wheat flour
~ 2 tbsp active dry yeast
~ 2 8x4 loaf pans


~ Prep the yeast (to make sure it is still viable). 3/4 cups of the water from the recipe into a small mixing bowl. Add the 1/4 cup sugar and then add the yeast. Stir gently and allow to bubble. The yeast should bubble within 5 minutes.
~ As the yeast is prepping, take the remaining 2 cups of hot water, applesauce and salt and add to a large mixing bowl. Then add 4 of the 7 total cups of flour and mix until it is well combined. You will have 3 cups left to work into the dough.
~ Add prepped yeast and mix in well.
~ Slowly add the remaining flour 1/2 of a cup at a time. The dough will stop sticking to the sides of the bowl when all the flour has been added and kneaded into the mixture. You don't want to overmix, or the bread will hard and tough when it is finished.
~ When you have completed mixing all of your flour in, cover the mixing bowl with a towel and set somewhere warm to rise for 30-40 minutes. The dough doesn't need to double in size at this point, but it will be larger.
~ Coat your loaf pans with non stick spray.
~ Re-mix the dough to knock it back down to about the original size. Spread flour on a clean work space and drop the dough onto the surface. Shape it into a large ball and then slice the ball in half so that you have 2 equal size pieces of dough to work with.
~ Shape the loaves by turning the dough under and over itself. When it is shaped right, the sides and ends will be sealed and you will have a nice oblong loaf with a smooth top.
~ Drop them into the loaf pans and set aside, covered, to rise again. About 45 minutes. They should be about doubled in size when complete. Pre-heat your oven to 350 degrees.
~ Bake for 35-40 minutes. Allow finished bread to cool outside the pans on a rack.

I know it sounds like a lot...but it really is pretty simple. This is the second loaf of bread I have ever made, and it tastes wonderful and it was a huge success!! We love it toasted with Earth Balance spread, jelly, Peanut butter and vegan cream cheese. It is also wonderful for sandwiches.


  1. This will clearly show my ignorance. What is vegan sugar and where can I purchase it?

  2. You are not ignorant Talia :)
    Over half of the sugar refiners in the US use bone char which is a charcoal made from animal bones as their active carbon source. I use Florida Crystals. You can get it right at the grocery store.

  3. Oh, great. Thank you. I will look for it when I go grocery shopping. :)