I am on doctor’s orders to be gluttonous.
After consistent;y measuring two weeks behind schedule for my pregnancy, my midwife told me something every expectant women who feels like a beached whale loves to hear. Apparently, I need to increase my calories in order to make sure junior is getting his/her fair share of nutrients.
This news kind of surprised me, since I feel I spent the last seven months eating like there’s no tomorrow. Nevertheless, I took it as permission to call Chris and ask him to bring home ice cream. If it’s doctor’s orders, can we use our budgeted medical money to pay for it?
I also took this as permission to dive into more baking and cooking than usual, making sure we always have something somewhat healthy on hand for a quick meal. I decided one of the easiest, cheapest, and family-friendly ways to do this would be to provide the fixings for healthier peanut butter and jelly sandwiches.
I price shop to find good deals on natural peanut butter (whose ingredients include only peanut butter and salt) and on jelly that is sweetened with fruit juice or at least something other than high fructose corn syrup.
Since I didn’t have time this weekend to make our usual sprouted bread, I used my old stand-by: Very-Little-Bother Bread. Last Friday I mentioned this recipe was great for beginners and was one of my favorite bread recipes when using whole wheat flour.
I’ve tried tons of bread recipes in the past, but there are a few reasons why this one made the cut.
1. Price
Many whole wheat bread recipes taste delicious, but use ingredients like milk and eggs, which add more to the cost of the bread than I’m generally willing to invest – at least for our every day bread. In our house, eggs are kind of a precious commodity, so I try to avoid using them when I can.
I also don’t have a lot of specialty ingredients, so this recipe certainly fits the bill – it only uses flour, oil, sweetener, yeast, water, and salt.
2. Versatility
The rules for making this bread are not hard and fast, which in my case has turned out to be a great advantage. There’s no telling when I’m going to run out of honey and grocery money at the same time, so I need a bread recipe that can be as flexible as my pantry supplies.
This recipe can use white flour or wheat flour, butter or olive oil, honey or sugar (white or brown), and I’ve even used successfully used different kinds of yeast while making it. I’m convinced that every bread recipe out there works differently in each kitchen, so you can adapt it to whatever method works for you.
3. Taste
Of course, it wouldn’t have lasted this long in my kitchen if it didn’t taste great. I’ll admit that a good challah or my favorite sprouted whole wheat bread trumps this recipe for taste and texture. However, this is still my go-to recipe when I’m short on time and want homemade bread.
Because I’ve been using this recipe since I was about fourteen (yes, I was a junior-high baking nerd), I’ve discovered that different mixing and baking methods work better depending on what flour you use. So I decided to give you a recipe that takes those into account.
Very-Little-Bother-Bread
Makes 2 loaves
INGREDIENTS
- 5-7 cups flour (white, wheat or whole wheat)
- 2 teaspoons salt
- 1 tablespoon yeast
- 2 1/2 cups warm water
- 1/4 cup sweetener (honey, molasses, white sugar or brown sugar)
- 1/3 cup oil (vegetable oil, olive oil or melted butter)
DIRECTIONS IF USING ALL WHITE FLOUR
- In medium-sized bowl, combine water, sweetener and yeast. Stir together and set aside for 5-10 minutes.
- Meanwhile, in a large bowl, combine 5 cups of flour and salt
- By now, the liquids mixture is probably forming foam on the top. That is the yeast interacting with the water and sweetener
- Add oil to the liquids mixture. No need to stir.
- Add liquids to the flour mixture and stir until a sticky dough forms.
- Add more flour to the dough (1-2 cups), until dough is still slightly sticky but is too thick to stir easily with a spoon (don’t add so much flour that the dough becomes stiff!).
- Knead the dough in the bowl with you hands. No need to fuss over it or knead for too long. Just knead it enough to mix in the rest of the flour.
- Continue with the other directions below.
DIRECTIONS IF USING A COMBINATION OF WHITE AND WHEAT FLOUR
- In medium-sized bowl, combine water, sweetener and yeast. Stir together and set aside for 5-10 minutes.
- Meanwhile, in a large bowl, combine 4 cups of flour and salt.
- By now, the liquids mixture is probably forming foam on the top. That is the yeast interacting with the water and sweetener.
- Add oil to the liquids mixture. No need to stir.
- Add liquids to flour mixture and stir until a sticky dough forms.
- Add more flour to the dough (1-2 cups), until dough is still sticky but is too thick to stir easily with a spoon (don’t add so much flour that the dough becomes stiff!).
- Pour dough onto a countertop that has been generously sprinkled with flour.
- Knead for about 5-10 minutes. You know you’re done kneading when the dough sort of springs back into place when you poke it with your finger (it won’t spring all the way back into place). The beauty of this bread is that you don’t have to knead it for very long. The longer you knead it, the better the texture will be (especially if you’re using it for sandwiches). But if you’re short on time, it will still taste great with only a few minutes of kneading.
- Place dough back into bowl (you can wash and oil the bowl if you want, but it’s not necessary).
- Continue with the other directions below.
DIRECTIONS IF USING ALL WHOLE WHEAT FLOUR
- In medium-sized bowl, combine warm water, sweetener and yeast. Stir together and set aside for 5-10 minutes.
- Meanwhile, in large bowl, combine 3-4 cups of flour and the salt.
- By now, the liquids mixture is probably forming foam on the top. That is the yeast interacting with the water and sweetener.
- Add oil to the liquids mixture. No need to stir.
- Add liquids to flour mixture and stir. The dough will still be sticky and wet.
- Let the dough rise for 20-30 minutes. This is called a “sponge” , and it will improve the texture of the whole wheat bread.
- Add more flour (1-2 cups) as needed until the dough is sticky but is too thick to be stirred easily with a spoon.
- Pour dough onto a countertop that has been generously sprinkled with flour.
- Knead for a few minutes, adding as little flour as possible. As a general rule, the longer you knead whole wheat bread, the better the texture will be. This is where a mixer with a kneading option is very convenient. However, I made this bread for years without one, and I think it helped tone my arms, so that’s worth it to me
. - You know you’re done kneading when the dough sort of springs back into place when you poke it with your finger (it won’t spring all the way back into place).
- Place dough back into bowl (you can wash and oil the bowl if you want, but it’s not necessary).
CONTINUE WITH THESE DIRECTIONS REGARDLESS OF WHAT TYPE OF FLOUR YOU’RE USING
- Cover bowl with towel and place in a warm location (I usually put it on top of the fridge or next to the stove if I’m cooking other things. Be careful with the loose towel if you put it next to the stove).
- Let rise for 30 minutes; punch down.
- Let rise for 30 minutes (again); punch down.
- Split dough in half and shape it into 2 loaves.
- Place the loaves in oiled loaf pans.
- Cover with the towel and let it rise for 30 minutes.
- When it is finished rising, turn oven temperature to 350 degrees Fahrenheit and place loaf pans in the oven.
- Bake for 35-40 minutes (30 if oven is preheated).
Cheers,
23 comments
6 pings
Julia @ A Little Bit of All of It
07/06/2011 at 4:18 PM (UTC -6)
Will this also work in a bread machine?
Steph
07/06/2011 at 7:34 PM (UTC -6)
Julia – I don’t see why not! However, I’ve never had a bread machine so I’m not sure how you should adjust the recipe. I’d love to hear how it turns out if you decide to give it a shot.
Alicia
03/07/2012 at 10:04 AM (UTC -6)
I just made this in my bread machine, and it turned out great! For my bread machine, I just had to make sure to put liquid in first, then dry ingredients, then yeast in the middle. I’m not sure if all bread machines have that requirement or not. Delicious!
Steph
03/07/2012 at 10:55 AM (UTC -6)
Glad it turned out so well, Alicia! And thanks so much for giving tips on how to use it for the bread machine. I know people have been asking about that and I don’t have one.
Brittany
07/07/2011 at 9:23 AM (UTC -6)
I’ve recentlty discovered your blog via Dave Ramsey and have loved all of your tips. I love the bread recipes but have an anit-wheat husband that I bake white bread for. This morning he mentioned that it was great for butter and jelly or, “breakfast bread,” as he called it but that he wasn’t too fond of it for sandwiches because it was too “hard,” (which I interpreted as dry.) Any suggestions for alleviating this in the white bread variety? More or less of an ingredient? Adjust baking time? Try a different recipe? I’m a baking newbie so I don’t really know where to start!
PS- I’m in love with the soaked oatmeal pancakes. They’ve revolutionized my breakfast routine! Thanks!
Steph
07/07/2011 at 11:10 AM (UTC -6)
Brittany – Glad to hear you like the soaked oatmeal pancakes! I’m a pretty big fan of them myself
.
Yeah, the soft and squishyness of store bought bread has ruined homemade bread for a lot of people when it comes to sandwich making. My best recommendation is to find a super moist recipe. There are bread recipes out there that use yogurt and other ingredients in order to acheive a softer texture that your husband might like. Does he like artisan bread for his sandwiches (think Panera)? You might try the 5 minutes a day method as a compromise. It might not be Wonder bread, but he just might like it better.
Way to go trying to find something that will work for both of you! I absolutely believe that if you’re trying to eat healthier and more frugally, it’s a good idea to take baby steps that everyone in the family is okay with.
Peaches
02/22/2012 at 1:57 PM (UTC -6)
For a moister bread, try adding some leftover mashed potatoes, about 1/3 c for every loaf you are making. I also use honey instead of sugar for the same reason.
Steph
02/22/2012 at 2:51 PM (UTC -6)
Great tip! Does the bread end up picking up any kind of potato taste? I guess potato bread is yummy anyway, huh?
I’ve also learned that adding leftover unsweetened oatmeal helps keep the bead moist, but it doesn’t make the texture or flavor “oatmealy.”
Peaches
02/23/2012 at 11:23 AM (UTC -6)
The bread is just yummy! I used to sell at a local farmer’s market (55 loaves/week), and never had a complaint, just a lot of repeat customers!
Elizabeth
07/07/2011 at 9:36 AM (UTC -6)
I am looking forward at trying to make this bread! So, when you are using wheat/part wheat flour, the more you knead it, the better the texture will be?
Steph
07/07/2011 at 11:16 AM (UTC -6)
Elizabeth – If you’re using whole wheat flour, that’s what they say. I haven’t tried it with regular wheat flour, but I believe kneading is virtually always a good idea when using a coarser, heavier flour.
Like I said, kneading can be a pain, but I just looked at it as time to tone my arms, so it was worth it to me (and to my husband….)
susie bee on maui
07/07/2011 at 10:27 AM (UTC -6)
awww, eat up! ice cream sounds like just the thing. simple bread recipes are often the best.
Steph
07/07/2011 at 11:20 AM (UTC -6)
Susie Bee – Thanks!!
Shelly
07/07/2011 at 10:43 AM (UTC -6)
How do you get it round and split on top?
Steph
07/07/2011 at 11:23 AM (UTC -6)
Shelly – It’s actually a lot easier than it seems. Simply shape the dough into a round loaf shape, let it rise on a greased baking sheet, then right before putting it in the oven, use a serrated bread knife to carefully “saw” slits in the top of the loaf. The important thing is to not press down very hard with knife – just let the knife cut through the bread dough.
Cecilia
07/17/2011 at 1:55 PM (UTC -6)
I’ve been baking wonderful bread from Healthy Bread in Five Minutes a Day!
Simply delicious and so very easy to make, just watch this on You Tube:
Steph
07/19/2011 at 5:57 AM (UTC -6)
Cecilia – I looked at the Healthy Bread method. Looks fantastic! I decided not to go with it though because our extended family has had problems with gluten, and I don’t want to give us any extra that might accidentally aggravate it. But yes, it absolutely looks so easy and delicious!
Athena
07/25/2011 at 7:58 AM (UTC -6)
I AM SO EXCITED! After being blessed with a wonder mill by my father, and waiting patiently for my wheat berries to arrive, I finally ground wheat flour and used it this weekend! This was one of the first recipes I tried. It turned out FANTASTIC!
I also made tortillas, which I topped with my homemade refried beans, red peppers, green onions, sour cream, guacamole, and salsa. Delish! Even my must-have-meat-with-every-meal husband loved it. I also made my grandma’s waffle recipe with the flour and they were just as light and crispy on the outside as when I used all-purpose flour, but the taste was SO MUCH BETTER! Last night, I made biscuits and they were fluffy and wonderful. I barely left my kitchen all weekend, I just wanted to keep trying recipes with my freshly ground flour! Thank you so much for the inspiration! 
Steph
07/25/2011 at 11:59 AM (UTC -6)
Athena – WOOT! Welcome to the wonder mill family!
, So so glad your baking has been turning out deliciously. New appliances can be so crazy fun! I was recently given an ice cream maker for my birthday, and I’ve been making ice cream like a maniac, lol.
Happy baking!!!
poonam
02/10/2012 at 11:52 AM (UTC -6)
Thanks a lot steph for sharing the recipe & for the inspiration. i tried this bread’s recipe which i did for the first time & i must say i am so glad, i did. it was not as light as the market bread though but it was delicious. i made some sandwich for lunch today using that bread, my family is just loving it. Hey, i made 2 loaves yesterday..& just used 1, how do i save the other one? should i wrap in something & keep it in refrigerator or just put it in container & leave it outside? i have no idea.
Steph
02/10/2012 at 12:31 PM (UTC -6)
I usually pop them into freezerbags and leave them out. Putting them in the fridge tends to make them hard.
So glad you liked it! We really enjoy it.
Skay
02/23/2012 at 8:04 AM (UTC -6)
Steph,
Thanks for posting this the recipie was very easy to follow, and I have discovered that I really enjoy baking bread for my family. In fact, I have abandoned buy bread at the store entirely. I do need some help though… I prefer to use all or mostly whole wheat flour, and I am having a great deal of trouble getting the loaves to rise enough to be sandwhich and toaster friendly. I did try substituting one cup of white flour into the recipie and I even doubled the yeast, and kneaded the dough for quite a while (my arms are feeling it…in a good way). That helped with the size, but the bread was much more crumbly. Any tips to help with making a taller whole wheat loaf?
Thanks for sharing your great info with the world.
Peaches
02/23/2012 at 11:21 AM (UTC -6)
In making bread for our family for 30+ years, I have never been able to make a 100% whole wheat loaf that wasn’t crumbly. So, because I use a stone ground whole wheat flour (it’s grainier than regular w/w), I add 1 cup of w/w flour for every cup of water in the recipe, and the balance is unbleached white flour. This makes an acceptable-to-everyone bread that is toaster friendly. I also add a little w/w into most of my baking, including scones, muffins and quick loaves, using about 1/3 w/w to 2/3 unbleached.
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