There’s something about the aroma of fresh baked bread wafting through the air and the anticipation of that first bite. Yes, fresh baked bread is in a category all its own.
I’ll admit, baking bread is something I learned later in life. Years ago, I wanted to try my hand at it, but without any experience nor anyone who could teach me, (and this is years before the internet) I thought the smart thing to do would be to start with a bread mix. After all, it makes sense to take baby steps, right? I’m good at following directions, so how hard could this really be? Let’s put it this way, when I took it out of the oven, I think it weighed more than my old college back pack. Shot put, anyone?
I was disappointed to say the least and I was reluctant to ever try my hand at it again… Until I went from single life in suburbia to married farm life in rural Missouri. I did a lot of baking before and after married life, but bread was just one of those taboos for me. Looking back, I don’t know why I felt intimated by a loaf! (Although it worked for good in the case of Gideon!)
So, it was time to rise to the occasion. It may seem simplistic but it’s true, no matter what our goals are, we can’t allow little or big things to intimidate us or stand in the way of accomplishing our purpose.
Not only was this one of the first bread recipes I’ve ever made, it was also my first time using a bread machine. Since that first time, my bread machine broke and I never replaced it. I’ve also made this recipe completely by hand and then realized I have a mixer with a dough hook attachment; I should utilize that! So, now I use my stand mixer with the dough hook attachment.
This recipe is easy, delicious, hearty, and it works whether using a bread machine, mixer or by hand.
First, place all ingredients in large bowl. (If using a bread machine, follow manufacturer’s instructions for order of ingredients)
Mix until ball forms.
This is not a sticky dough – as you can see from the photo, the dough falls right out – easy clean up!
On a lightly floured surface, knead dough for approximately 5 minutes. Place in large bowl lined with a thin layer of oil, turn to coat all sides and cover.
Let sit for 40 minutes or until doubled in size.
Punch down dough. On a lightly floured surface, roll out dough to remove all air bubbles. Now, roll up the dough to fit in bread pan, cover and let rise again for another 30 minutes.
Bake for 30 minutes until golden brown. Let bread sit in pan for 15 minutes before removing.
After 15 minutes, remove from pan and cool on bakers rack. Store in air-tight container up to three days.
- 1 ½ cups (190.5g) bread flour
- 1 ½ cups (180g) whole wheat graham flour
- ½ cup (45g) rolled oats
- 1 cup (235ml warm water
- 2 Tbsp (13g) ground flax seed *(can also use chia/flax seed mix)
- ¼ cup (85g) honey
- 1 pkg. Active dry yeast (2¼ teaspoons, or 7g)
- 2 Tbsp vegetable oil (27.2g)
- 1 tsp salt (5.69g)
- If using a bread machine, add ingredients and follow according to manufacturer instructions.
- If using a stand mixer with the dough hook, place all ingredients in bowl in the order listed.
- Mix until fully incorporated and ball forms.
- On a lightly floured surface, knead dough for approximately 5 minutes and place in a large bowl, lightly lined with a very thin layer of oil. Turn to coat all sides.
- Cover with a cloth and let sit in a warm area for 40 minutes or until doubled in size. *see note at bottom.
- Again, on lightly floured surface, punch down and knead. Roll out dough until all bubbles are gone.
- Now - roll dough in a tight roll and place in loaf pan (8.5”x4”) lined with parchment paper, cover and let rise again for 40 minutes.
- Set oven rack to middle. Preheat oven to 350℉ (177℃).
- Bake for approximately 30 minutes, or until nice golden brown on top.
- When done, keep in pan for 15 minutes, then remove from pan to finish cooling on baking rack. Store in air-tight container for up to three days.