I’m making some progress around here switching us from more processed ingredients to real foods. While I do bake all of our bread, I typically work with a mixture of all purpose, whole wheat and garbanzo flour. The past two weeks I have been working to make all my baked goods with 100% whole wheat.
This week we have enjoyed eating 100% whole wheat bread. If you have followed my posts, you know that I am a big fan of the Artisan Bread in 5 minutes a Day, no-knead wet dough method. For the whole wheat bread recipe, I am using the recipe from the book, with a couple of modifications.
100% Whole Wheat Bread
1 1/2 cups water, lukewarm
1 1/2 cups almond milk, lukewarm
1 1/2 Tbsp yeast granules
1 Tbsp coarse salt plus 2 tsp
5 Tbsp oil (coconut oil warmed so that it is liquid)
1/2 cup maple syrup
6 2/3 cup whole wheat flour
All ingredients except for flour are mixed together in large mixing bowl (I use my Kitchenaid mixer). Flour is then added and dough is mixed for a few minutes with dough hook attachment. After dough is mixed well (it will be wet and sticky), cover and leave to rise for 2 hours. Dough should double in size and start to collapse. Dough can then be stored in fridge until used, or used for baking right away.
Prior to baking, a portion of the dough (the size of a grapefruit) is cut off and shaped by pulling a portion to the bottom of the dough ball, and then repeating all the way around (think of pulling four corners and pinching them together at the bottom – this is described in the book as pulling the gluten cloak). This bread can either be placed on a stone to bake as a freeform load, or placed in a lightly oiled bread pan.
Bake 60 minutes at 350F. If dough has been refrigerated it needs to be left at room temp for 1 hour 40 minutes prior to going into oven.
In addition to eating whole wheat bread, I also made my pizza dough with this recipe. After the rise, I cut 2/3 of the dough off (the remaining 1/3 I baked as a loaf of bread) and after lightly dusting with flour to keep from sticking to my hands, I stretched out and flattened the dough to cover my pizza stone. I added tomato sauce with some garlic granules and Italian seasoning, and topped with cheddar and mozzarella Daiya. Twenty minutes in the oven at 500F and we had a simple yet delicious pizza for dinner.
For the record, I’m pretty sure Daiya vegan cheese wouldn’t pass muster for the Real Food challenge since it has more than 5 ingredients. Sigh. We eat it every few weeks since I can only find it at natural food stores like Whole Foods or Central Market and I only make the trip every few weeks. It’s also pricey so I try to keep it as our once a month splurge – then I plan for pizza and/or tacos when it happens to be in the fridge. I can’t see doing away with it, or other vegan substitutes, entirely, but I think keeping it to a minimum is probably the best plan.