When I was a kid, my grandma gave me a recipe for “Basic Bread.” I remember us baking it together while I carefully wrote down the ingredients along with each detail of every step on a recipe note card. I took the idea of “practice makes perfect” to heart and I made that exact same bread almost every weekend, always running to the phone to call my grandma any time I had a question about any of the very simple steps. I wanted it to be perfect.
Like most kids, I loved to play outside with friends on my days off of school. Unlike my elementary posse, I took frequent play breaks to run inside and check that my bread was rising properly. Normal 8 year old problems…
While I don’t make homemade bread weekly anymore, I still absolutely melt at the thought of warm, fresh, bread in the oven. Not to mention, when you bake your own bread, you know exactly what’s going into it. Total bonus. While many grocery store bread brands are working to improve their products, there are still tons of shelves stocked with breads that are super processed and contain chemicals like azodicarbonamide (if you can’t say it, don’t eat it), high fructose corn syrup, and more. Some tips of what to look for when you’re buying bread: make sure the ingredients list whole grains (sprouted grains are even better!), try to find breads with at least 3 grams of fiber and look for products with at least 4 grams of protein per serving.
Or, you can just bake your own bread….
- 1 cup warm water
- 1/2 tbsp active dry yeast
- 1/4 cup honey
- 3 tbsp vegetable oil
- 1 tsp salt
- 2 cups whole wheat flour
- 1/2 cup quick oats
- 1 cup all purpose flour
- 1. Dissolve yeast in warm water. Add honey, stir well, and pour into large bowl.
- 2. Mix in whole wheat flour, salt, vegetable oil, and quick oats. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in bowl sprayed with cooking spray. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 1 and 1/2 hours.
- 3. Punch down the dough. Shape into a loaf, and place into a 9 x 5 inch loaf pan prepared with cooking spray. Allow to rise for about another 1 and 1/2 hours.
- 4. Bake at 375 degrees F for 25 to 30 minutes.
nutrition per slice:
25 g carbs
4 g protein
3 g fat
3 g fiber