How many of us have a number of cookbooks on their shelves any never tried any of the recipes (or very few of them)? If you are this person, you should do something similar to The Food Matters Project (with this cookbook or any other). Each week one of the participants chooses a recipe, and we all try it. It’s a great idea to cook your way through a cookbook- with only 1 recipe a week!
Whenever I go through a magazine or cookbook, I tend to notice only some recipes. Since we have began The Food Matters Project, it has been great trying out new dishes which we probably would never have gotten to.
Thanks to Melissa of The Faux Martha, I now tried a new bread recipe. She chose 2 bread recipes from Mark Bittman’s The Food Matter’s Cookbook: Real Whole Wheat Bread and Mostly Whole Wheat Baguettes.
In the kitchen I tend to stay away from yeast, Sam is the one that makes the pizza dough. Although I have used yeast a little bit in the past (double-rise wheat bread, whole-wheat pitas and yeast dinner rolls), I’m still not very confident in my abilities.
This bread turned out great, and gave me a little bit more confidence. I wish I had played around with it a bit more, but I was playing it on the safe side the first time around.
So if you’re worried or scared of yeast, definitely try this bread! After the first bite this will be a “must-bake” item every single week!
What can you eat with this bread? Here are some ideas: Triple Green Chicken Salad, Lox, and Tuna & Veggie Sandwich.
Mostly Whole Wheat Bread
Adapted from: The Food Matters Cookbook (pg 542)
2 cups whole wheat flour
1 1/2 cups all-purpose flour + more for shaping
2 tsp salt
1 tsp brown sugar
1 1/2 tsp instant yeast (equivalent to the little packet)
1 1/2 cups of water
1 tbsp olive oil
In a stand mixer combine the: whole wheat flour, all-purpose flour, salt, sugar and yeast. Start the mixer, using a dough hook. Then, about a 1/4 cup at a time, add the water into the mixture. Continue to mix the dough until it forms into a ball. You might need to add some more water- if so, add it 1 tbsp at a time.
Pour olive oil into a large bowl, swish it around so it is covered where the dough will touch (this will prevent it from sticking). Put the dough into the bowl, and cover it with a towel or plastic wrap. Allow it to rest for at least 1 hour at room temperature, it should double in size.
Lightly flour the surface you’ll be working on. Knead the dough a few times (about 3 minutes). Roll the dough out into 2 baguettes or 1 loaf of bread.
Heat the oven to 500ºF. If you’ll be baking the bread on a sheet pan, spray it with non-stick spray, then set the loaf on the pan. Put the bread into the oven for 10 minutes. Then turn down the heat (while the bread is in the oven) to 400ºF. Bake it at 400ºF for 30 minutes or until the inside of the bread is 210ºF).
*If you are topping the bread with seeds, brush the loaf with a little water and then sprinkle on the poppy or sesame seeds (about 1/4 cup) prior to baking.
It has been one of my goals to make recipes out of my cookbooks so they don’t just sit and gather dust. I love this project because it has really allowed me to make use of one of my cookbooks. Your bread looks good!
Thanks! Yes, I’m loving this project! It’s helped me utilize this book. Since it doesn’t have any pictures I had not peaked into it as much as I should have. Especially since there are so many goodies in it!
Great idea to use the baguette recipe for a loaf!
That happened accidentally! It was a bit sticky to divide…so I gave up on it and made one big thing. Improvise, right?
I really love this project, too. It really broadend my horizon, some of the recipes I would not have given a second thought without it.
Agreed! I love how this gets me to try things that I might have passed over (too hard, takes too long, don’t have the ingredients….) but with this, there is motivation!
Your bread looks great! I think that the all purpose flour made a huge difference between the two bread recipes. We did the real whole wheat loaf & it was insanely dense.
I’ll have to try the other recipe to compare. It’s interesting how the difference in rise time and various amounts of flour can change breads so much. It’s definitely science!
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This looks delicious!
Thanks! Breads can be a bit difficult, but all the work is great after you take the first bite! Yum.
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