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Homemade Whole Grain Bread

Homemade Whole Grain Bread

Jeff Basom, the chef at Bastyr University, shares his unique way
of making bread. Jeff’s bread is economical and nutritious and
children love the soft, light texture. Using leftover grains or
cereal as a starter dough is a beautiful example of the
transformative quality of whole foods.

Starter Dough
2 cups cooked whole grains
2 cups water
1/4 cup cold-pressed vegetable oil
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup whole wheat flour (more or less)

Blend grains and water in a blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.

To make a bread
1/4 cup sweetener (such as barley malt or maple syrup)
2 cups whole wheat flour
3-4 cups unbleached white flour or whole wheat flour

After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it in. As you add the white flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 to 2 hours.

To bake the bread
1 teaspoon water
1 teaspoon barley malt or maple syrup
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon sea salt

Mix water, syrup, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it’s ready to bake. Preheat oven to 350 F. Bake 45-50 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing (if you can wait!).

Read more: Food, All recipes, Desserts

Excerpted from Feeding the Whole Family, by Cynthia Lair.Copyright (c) 1997 by Cynthia Lair. Reprinted by permission of Moon Smile Press.
Excerpted from Feeding the Whole Family, by Cynthia Lair.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

Feeding the Whole Family

Whole Foods Recipes for Babies, Young Children and Their Parentsbuy now

17 comments

+ add your own
7:58PM PDT on Mar 17, 2014

looks delicious, can't wait to try it

10:23AM PST on Feb 8, 2014

Can't wait to try this!

6:08PM PST on Feb 7, 2014

Yummm...

9:56AM PST on Feb 7, 2014

Sounds yummy! Thanks.

3:05PM PDT on Mar 12, 2013

Thank you Annie, for Sharing this!

9:23PM PST on Feb 12, 2013

Thanks for sharing

9:19AM PST on Feb 4, 2013

do you have to use whole wheat flour or could you use another type of flour?

1:30AM PST on Jan 18, 2013

Thanks

5:39AM PST on Jan 16, 2013

thanks

6:32PM PDT on Oct 6, 2011

THIS SOUND*S SO GOOD*DOES ANYONE HAVE A RECIPE 4 ZUCCHINI BREAD*I LV BREAD*IT GOES W EVERYTHING*I LV TOMATO SOUP W SEA SALT & GARLIC BREAD*ESPECIALLY WHEN IT*S COLD*YUM*BROOKE W*HELSINKI*FINLAND

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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