I cannot, I repeat: cannot(!) believe I have only recently discovered the wonders of my bread machine.
Seriously though. Until yesterday night, I totally forgot I even had a bread machine. It was collecting dust in one of the higher cabinets of my kitchen. One of those I couldn’t reach unless I stepped on a chair. I only unearthed it because my mother reminded me of its existence on the phone; amidst my rambling about a recent failure in making a whole-wheat loaf, my mother snickered and prompted me of the bread machine that had once helped her with my lunch sandwiches in middle school.
I’m sure she wouldn’t have appreciated the fact that I stashed it away and had forgotten about it after she’d moved back to China… But no more! This kitchen gadget will now on be a staple on my counters. And I realize you can make more than just bread with the machine, so stay tuned for that!
Unlike the dry, dense bread I pulled out of the oven about a week ago, this one is fluffy, soft with a contrasting crust, and so much more versatile. I knew the difference right away when I pulled off a steaming piece after it came out of the machine. (See pictures for evidence… Oops).
I’m sure it is possible to make an equally delicious whole wheat bread by hand, don’t get me wrong. But because
my kneading techniques suck I am not much of a bread maker myself, I’d rather let the bread machine do all the work while I prance around the kitchen making other pretty things.
This bread is incredibly good for you. It contains a minimal amount of ingredients, and is 100% whole wheat. You can also add a variety of seeds to get those healthy fats in!
- 1¼ cups water
- 2 Tbsp olive oil
- 2 Tbsp agave nectar or honey
- 3 to 3½ cups white whole wheat flour
- ¼ cup sunflower, sesame or flax seeds, or a combination (optional)
- 1 Tbsp vital wheat gluten
- 1½ tsp salt
- 1½ tsp instant yeast
- Put all the ingredients in your bread machine in the order it calls for. (Mine asks for dry ingredients first then wet.)
- Program machine for basic white bread, and press Start.
- Take the bread out immediately when it is done. Turn out onto a drying rack.
I actually didn’t have any seeds in the kitchen when I made this, so I substituted for 1/4 cup of old fashioned oats instead. It turned out well nonetheless! I believe this is a very forgiving recipe, so play around with it if you’d like.
I’m sooo excited for lunch now. Sandwiches, anyone?