I’ve found a recipe for an easy, stir-and-bake whole wheat bread to go with the Plum Spread (Jan. 30). It’s a kissing cousin to the English Muffin Bread (Jan. 16) but is even more stripped down and easy and healthy, if that’s possible. Low sugar, whole grains–how healthy! I present these recipes not wanting to be a bore, but because I frequently find myself sitting in an oncology waiting room with Jim and have time to think about good food and good health. Stir and Bake Whole Wheat Bread is both healthy and delicious, especially when toasted.
Stir and Bake Whole Wheat Bread
1 package dry yeast
1 tablespoon brown sugar
1-1/2 cups very warm water
3-1/4 whole wheat flour *
1-1/2 teaspoon salt
In a measuring cup, dissolve the yeast and sugar in 1/2 cup of the very warm water. Allow the yeast to foam up (see picture).
Place the flour and salt in a large bowl and stir the yeast mixture into it, and then add the remaining cup of water. Stir the batter, which should be fairly loose and shaggy. If it seems too firm, add 1/4 cup more water.
Coat an 8-1/2 x 4-1/2 Pyrex loaf pan with butter or shortening. I use Pyrex because it creates a wonderful, crunchy bread crust. Scrape the batter/dough into the loaf pan, smoothing with a spoon. Cover the bread with a towel and allow to rise for about 45 minutes, or until the dough has risen to just above the top of the pan. Preheat the oven to 375 degrees (or 400 degrees if you are using a metal pan). Bake for about 40 to 45 minutes. The bottom of the bread should be golden, as well as the top. When done, turn out of the pan onto a rack or a clean dish towel.
This bread is delicious toasted, especially with a smear of plum spread!
*I used Ceresota 100% Whole Wheat Flour.