If it is one food that my husband loves, it is bread. He loves bread. Any and every type of bread. Me, I’m not much of a bread lover and I honestly rarely think about bread. If it were not for my husband, I would probably never even think to buy or make a loaf of bread ever again! That my friends will never happen because he asks for bread daily. And that is okay, I love him anyway
In an effort to make his love for bread a bit healthier, I started making homemade bread last year when I received a bread maker as a Christmas gift. Al was THRILLED when we received this gift, so I try to make a loaf a week. (A bread maker was literally the one and only thing he requested on our gift registry when we got married, and ironically nobody purchased it for us! Poor guy!) He typically uses the bread for his morning egg sandwich, but now that it is colder and I’ve been making big batches of homemade soup, he enjoys a piece of bread with the soup – and sometimes I even have a piece.
Even not being a bread lover, I have to admit – when it comes to bread, nothing really beats the homemade variety! I have made several types of bread over the past year – some with all purpose flour, some with whole wheat flour, some with coconut or brown rice flour – and sometimes a combination of two or more flours. To date, this combination of both all purpose flour and whole wheat pastry flour has been the best in all categories: appearance, taste, and texture. I have made many loafs that come out looking, well, not so bread like – and some tasting, well, not all that great. This recipe puts all those epic fails to shame!
This soft, slightly sweet, fairly healthy bread works great as a sandwich staple, or as a snack heated with a drizzle of olive oil or nut butter (my favorite way to enjoy a piece of bread!). It is also great for dunking into a freshly made soup or stew.
Makes: 1.5 lb. loaf
Cooking Time: varies depending on bread machine
- 1 1/3 cups of water
- 3 Tbsp. pure maple syrup
- 1 1/4 tsp. sea salt
- 1 1/2 cups unbleached, all purpose flour
- 1 1/2 cups of whole wheat pastry flour
- 1/2 cup quick cooking oats
- 2 1/4 tsp. yeast
- *Please note: This recipe is made using a bread machine and the following instructions are adapted from my bread machine’s (brand is Oster) directions. I suggest using these as a guide and following your own bread machine’s instructions, so that the bread comes out correctly.*
- Add the water, salt, and pure maple syrup to the bread pan.
- Add the dry ingredients on top of the water in the following sequence (I have found this sequence works best for having your bread form properly): all purpose flour, oats, then whole wheat pastry flour.
- Form a small well in the flours, not deep enough to reach the water, and add the yeast into the well. You DO NOT want the yeast to touch the water.
- Place the bread pan into the bread maker and adjust your settings accordingly: 1.5 lb. loaf, whole wheat setting for the bread type, and it is your choice on crust color – I always choose the rapid setting, so my bread is made in about 2.5 hours.
What is your favorite type of bread?