Eleven months ago I started making homemade bread every few days, and with the exception of the odd purchased loaf, we've been noshing on this home-baked goodness all year. My reasons for making our bread come from nothing more than I love doing it, and when using this tried and true method it takes less time to make a loaf than it does to buy one. Add in how economical it is, and how good for you it is, and the reasons to make homemade bread are just too ample not to do it.
But like all good things in life, too much of a good thing can become a little boring, so it's time to switch up the bread recipes. I'm in the process of experimenting, and I'd like to share some of our new breads here in this space if you don't mind.
The first loaf I tried this past weekend was a beer and mustard wheat bread. And was it ever tasty. The beer is heated, which removed the alcohol from it, and when combined with the remaining ingredients, I was left with a soft-crumbed, simple loaf. We toasted it up and spread it with hummus for breakfast, and I would also use this as a vehicle for a meaty sandwich or to accompany a warm bowl of soup.
Stay tuned for more bread recipes this week, and tell me, do you make bread? Why or why not? How do you do it?
Have a great day, friends!
Beer and Mustard Wheat Bread, adapted from Beatrice Ojakangas' Whole Grain Breads
1 1/3 cup dark ale
2 tsp active-dry yeast
2 tbsp olive oil
3 tbsp Dijon mustard
3 tbsp honey
1 tsp salt
1 tbsp thyme leaves (or rosemary)
1 1/4 cups all purpose flour
2 cups whole wheat flour
~ Warm the beer in a pot on the stove or in the microwave, until very warm but not hot to the touch. Place in the bowl of a stand mixer, sprinkle the yeast over and allow to sit for five minutes until it becomes bubbly.
~ Add the oil, mustard, honey, salt, thyme and the all purpose flour and stir until smooth. Allow to rest for 15 minutes. Add in the whole wheat flour and stir to form a stiff dough. Knead the dough in the mixer with a dough hook until it is smooth and springy.
~ Remove the dough hook, cover the bowl and let the bough rise for one hour.
~ Turn the dough out onto the counter, shape into a round loaf and place on a parchment-lined baking sheet. Cover and allow to rise for another hour.
~ Brush the loaf with some water, cover in coarse salt and bake in a pre-heated 375 degree oven for 35 minutes. Cool on a wire rack and enjoy!