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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.7
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 583.1 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Mark Bittman Almost No Work Whole Wheat Bread calories by ingredient
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Mark Bittman Almost No Work Whole Wheat Bread

Submitted by: HANNABEE1

Introduction

Thick, hearty bread (not fluffy), but very easy to make.
This is the basic recipe - can use different flour, combine different flours (such as corn, white, rye, etc) or add grains, like quinoa, or nuts fruits. Serving size is based on 1/8 of a loaf, so either 8 chunky slices or 2 pieces if cut into 16 very thin slices. To add whole grains, like cracked wheat, quinoa or millet, soack .5 cup in a small bowl, covered with water for 30 min, drain, and fold into bread as you would nuts, fruit, etc,
Thick, hearty bread (not fluffy), but very easy to make.
This is the basic recipe - can use different flour, combine different flours (such as corn, white, rye, etc) or add grains, like quinoa, or nuts fruits. Serving size is based on 1/8 of a loaf, so either 8 chunky slices or 2 pieces if cut into 16 very thin slices. To add whole grains, like cracked wheat, quinoa or millet, soack .5 cup in a small bowl, covered with water for 30 min, drain, and fold into bread as you would nuts, fruit, etc,

Number of Servings: 8

Ingredients

    3 cups whole wheat flour (or any cominatio of flours)
    1.5 tsp instant yeast (this is for quick rise, for slower rise, use .5 tsp)
    2 tsp salt
    1.5 cups water (may need a bit more)

    1 tblsp olive or vegetable oil (to grease pan and brush on top) - note recipe calls for 2 tablespoons, but I don't use as much, an you can use Pam instead

Directions

Combine the flour, yeast and salt.
Add water and stil until blended; doughshould be wet and sticky but not liquid; add more water if it seems dry.

Cover bowl with plastic wrap and let rest in warm place for 2 hours. {note - if using only .5 tsp of instant yeast, let rise 12 - 24 hours}. Dough is ready when its surface is dotted with bubbles - rising time is shorter in warmer room, longer in chilly room)
Use some oil to grease loaf pan. If adding nuts, whole grains, or anything else, fold into dough now with hands or rubber spatula.

Transfer dough to loaf pan. Brush to with remaining oil. Cover with towel and let rise until doubled (about an hour)

Heat oven to 350 degrees F, bake about 45 minutes (instant read thermometer will read 200). Immediately turn out of pan and let cool.

Number of Servings: 8

Recipe submitted by SparkPeople user HANNABEE1.






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