Making Whole Grain Bread?

Making whole grain bread?

By Carla Farrand, Family and Consumer Science Specialist, Garfield County

Nothing smells better than freshly baked whole grain bread hot from the oven. The comforting aroma fills the home and invites everyone to gather in the kitchen. Baking bread together is a fun, hands-on way to teach kids about healthy eating, science, and patience—all while spending quality family time.

Adjusting for elevation

Baking bread can seem challenging at first, especially when working with whole grains, but with a little practice and adjustment for your elevation, it can become a rewarding family tradition.

1. Decrease the amount of flour.
   You may need to use up to ¼ less flour than the recipe calls for. The dough has enough flour when it pulls away from the sides of the bowl. After kneading, it should be soft but not sticky.
2. Increase the amount of liquid.
   Whole grain flours such as whole wheat, rye, or spelt absorb more moisture than refined white flour. Add at least 1 to 2 tablespoons more liquid (water or milk) than the recipe lists to ensure a soft, tender crumb.
3. Reduce the yeast slightly.
   Try decreasing the yeast by about ⅛ teaspoon. This helps the dough rise more evenly and prevents collapse during baking, especially at high elevations.
4. Control the rising time.
   Whole grain bread develops its best flavor through a slow rise. At high elevation, bread rises faster, so it’s important to slow the process down. You can:
   • Let the dough rise overnight in the refrigerator.
   • Punch the dough down after the first rise and allow it to rise a second time before shaping.
5. Adjust the oven temperature.
   Decrease the baking temperature by 1°F for every 500 feet above sea level. If the oven is too hot, the crust will form too quickly and stop the bread from rising properly in the oven.

Food safety tips before you begin

• Tie back long hair
• Wash hands thoroughly with warm water and soap
• Clean all preparation surfaces with warm, soapy water and rinse
• Put on a clean apron
• Read through the recipe and gather all ingredients and tools
• Rewash hands before handling ingredients
• Never taste raw dough—flour is a raw ingredient and must be cooked before eating

Let’s talk

One of my favorite children’s books, The Little Red Hen, tells the story of making bread from farm to table. It’s a wonderful way to introduce children to where food comes from and the effort it takes to make something delicious together. Watch a teacher read the story in both English and Spanish.

Recipe for health

Basic Whole Grain Bread

Ingredients:

• 1 package yeast (2 ¼ teaspoons, avoid rapid-rise yeast)
• 1 ¼ cups warm water (110°F)
• 1 tablespoon honey or sugar
• 1 teaspoon salt
• 1 tablespoon oil (such as olive or canola oil)
• 2 cups whole wheat flour
• 1 to 1½ cups bread flour or all-purpose flour (as needed for texture)

Directions:

1. In a large bowl, combine warm water and yeast. Stir in the honey and let sit for 2–5 minutes until the yeast begins to foam.
2. Add the oil. Then, add the whole wheat flour and the salt. Stir until smooth.
3. Gradually add the remaining flour, ½ cup at a time, until the dough pulls together into a soft ball and is no longer sticky.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
5. Lightly coat a mixing bowl with oil. Place the dough in the bowl, turn once to coat, cover with plastic wrap, and let rise until doubled—about 1 to 1½ hours, or overnight in the refrigerator for deeper flavor.
6. Grease a 9” x 5” loaf pan. Punch down the dough, shape into a loaf, and place in the pan. Cover and let rise until doubled.
7. Bake at 375°F (or 350°F for a dark pan) for 30–40 minutes, until the internal temperature reaches 190°F and the crust is golden brown.
8. Cool in the pan for 5 minutes, then remove and place on a rack to cool completely before slicing.

Now, who will help me eat the whole grain bread?