I haven’t been feeling well for the past several days. Some form of gastroenteritis, I think, or else it’s the return of diverticulitis. I don’t usually complain on my blog about health stuff, but this has been a drag. For the past three days, I haven’t been eating but just drinking clear liquids to give my GI tract a rest. I was soooooo hungry. Jello, chicken bone broth and herb tea only go so far!
The previous weekend. Jeff and I went to Lynn MA, an old industrial city that has been down on its luck for decades but has been making a comeback due to the creativity and hard work primarily of Millennials and immigrants. There are amazing murals on the old brick buildings, some new stores and quite a few new restaurants. On Facebook over the past 6 weeks or so, I saw lots of posts from a new business, One Mighty Mill, telling readers that they were soon opening a wheat grinding mill and cafe/bakery in Lynn. The wheat that they grind into flour is grown for them by small farmers in Maine who grow organic grains in the ancient tradition. One Mighty Mill claims that their wheat is easier to digest for people who have trouble with commercial flour. In the cafe/store, they sell bagels, pretzels and wheat tortillas as well as bagel sandwiches and wraps. They also sell whole wheat flour, pizza dough and pancake mix. I bought the 2 pound bag of whole wheat flour to try it out.
We also bought a half dozen bagels, and they were “normal size” with a crispyish crust like H&H Bagels in NYC rather than the doughy behemoths that seem to be everywhere these days.
Because I had to have something to eat today that maybe I could digest, I decided to make a loaf of whole wheat bread using the flour from One Mighty Mill. I usually like to make no knead bread because it’s so easy, and I get good results. But the no knead whole wheat recipes I’ve tried in the past call for one cup of whole wheat flour and two cups of regular bread flour. I really wanted to try 100% whole wheat so I looked for a new recipe. I passed on a recipe from the New York Times that many people said was too dense. But I found another recipe called Easy No-Fail Whole Wheat Bread on a blog, Loving It Vegan (why did I think the name was Loving It In Vegas????), that appeared to be just what I was looking for. It had 5 ingredients, no kneading and it was super quick to make. With most “no knead” bread recipes, you must let them rise overnight so they can develop the gluten that gives structure to the loaf. With this recipe, you use more yeast, and the dough rises super fast.
Here’s the recipe that I tweaked from Loving It Vegan:
Ingredients
- 4 c. whole wheat flour
- 1 T. instant yeast (I used a little bit more, like an extra pinch or so)
- 3/4 tsp. salt (the recipe called for 1/2 tsp. but I think it needs more)
- 2 tsp. maple syrup
- 2 c. warm water
- Mix the dry ingredients together in a bowl: flour, salt and yeast.
- Warm the water (I used my microwave) and add the maple syrup. Stir to dissolve.
- Mix the wet ingredients into the dry ingredients until it is combined and you get a shaggy, sticky, well combined dough. I used the dough whisk that I bought a couple of years ago, but you can use a wooden spoon.
- Transfer the dough into a greased bread loaf pan. I used a loaf pan that was 9 x 4 x 4 because I wanted to make sure I got a good rise, and that’s the size that I usually prefer. But you can use whatever loaf pan you have. I evened out the dough in the pan a bit. (The link is to a pullman loaf pan with a top. I didn’t use the lid but if you do, the loaf will be a perfect square.)
- Cover the pan loosely (I used a paper towel or you can use a clean dish towel), and let the dough rise in a warm place for about 20 minutes. My house is freezing, so I put it in a 100 degree oven, the lowest temperature I can get in my oven, and then I shut off the heat. It rose to the top in 20 minutes.
- After it has risen, remove the cover (unless you’re using a Pullman loaf) and bake at 390 degrees (yes, an unusual temperature!) for 40 minutes. I took the temperature of the bread after 20 minutes, and it was a perfect 200 degrees. Let it cool before cutting (though I cheated this time!).
It literally took less than 10 minutes to mix up the dough. Probably 5 minutes if you’re really organized.
The bread came out great, except that it could have used a little more salt in the recipe, thus my recommendation to add at least 3/4 tsp. I put salted butter on the warm bread, and it was delicious.
The bread itself is lightweight, not at all dense like many 100% whole wheat breads. The crumb has the right amount of small air holes. I would say it is just about perfect to eat on its own, as sandwich bread or toast!
If you want to gussy it up a bit, you could add raisins, Craisins, ginger, nuts, seeds, or whatever you like.
My stomach has been a mess for several days, but after eating a slice of whole wheat bread made from One Mighty Mill’s organic flour it seems to have settled down – hope that lasts!
This is truly the easiest from scratch yeast bread or any bread I have ever made. Even if you have never made bread before, you can make this one. I guarantee it! LMK if you try it!
Sorry I didn’t take any photos of the process. I didn’t expect to be writing about it, but it is too good not to 🙂
Thanks Alison! Hope you continue to feel better. I’m definitely taking a field trip to Lynn do I can get this flour and make the bread.
I’m so glad to hear from you, Nancy, and to hear that you’re going to try One Mighty Mill’s flour and this super easy recipe!! Perhaps you, Kim when she returns from her trip, and I could meet for coffee or lunch one day soon. Would love to catch up in person!
I hope that you feel better, Allison! I am so sorry that you have had three tough days! I am so happy that this beautiful bread seemed to settle down your stomach. Thank you for the recipe. This flour sounds fantastic!
Thank you, Helen! I’m getting a little weary of these GI issues. I am so happy I bought the locally milled whole wheat flour, and made this easy peasy bread recipe. So worthwhile!
Oh my, bread looks so good. I spent the latter part of last week with the same issues. Finally felt better on Sunday. Hope it was just a one time thing.
I hope it was a one time thing for you, too, Sandy. I’m glad you feeling better now! I’m so sick of these GI problems. The bread really is good. It is such a cinch to make. You should try it sometime. You can add raisins, Craisins, nuts, ginger, seeds or whatever you like if you don’t want it plain. But it tastes great on its own, with jam, or as sandwich bread. Yummy and so simple.
I’m sorry to hear you’ve been under the weather. I hope you’re feeling better. I love this recipe. You’re right – so many ww bread recipes turn out dense, unappetizing loaves. Whole wheat AND no knead? Pinning now!
Thank you, Lynne. I am feeling somewhat better, but not completely quite yet. I think you would enjoy this simple, fast whole wheat bread recipe. I used finely milled whole wheat, and it makes great sandwich bread or toast. The woman who posted the recipe used a more rustic grind, and her bread looked very attractive. You could add raisins, craisins, nuts, ginger, seeds or whatever to gussy it up. The only thing it needed was more salt. I suggested 3/4 tsp, but I may even try 1 tsp for even more flavor. If you make it, please let me know what you think and/or how you changed the recipe!
That looks and sounds great. I’m not a baker though once upon a time I got a bread maker for my birthday. I made exactly 2 breads and then my husband took over. Before long one of my sons took it since we’d stopped using it. But this sounds like something even a novice like me could do. Feel better, you don’t need to go through what you did the last time.
Thank you, Marcia! I hope I feel better soon. This is getting old 🙁 You’re right about this bread, you don’t need any special equipment to make it. It literally takes minutes to mix it up, and a few more minutes for the rise. Easy peasy and yummy!
Sounds yummy!
I hope that you start feeling better again soon! I think that this bread sounds and looks amazing! I love a good home baked bread!
Thank you, Christine! Feeling a little better today. I’m OK as long as I don’t eat anything, lol
Ohh we’ll have to try this! I love homemade bread!
Hope you start feeling better!
Thank you, Lisa! I know you’d love this bread. So easy your son could make it 🙂
I hope you start feeling better soon! This sounds like a much better choice than all those commercially made flours. I read an article somewhere or the other saying even traces of Plaster of Paris could be found in commercial wheat flour – scary.
Thank you, Renu! I usually use a King Arthur flour that is also a very good brand, but it’s really nice to support small, local business people. And I like the fact that the wheat is grown by one small farm.
That is such a gorgeous loaf of bread! I will definitely have to try this recipe, it sounds so easy.