On thing I’ve been doing for a few years now to save money, is make my own bread. I definitely go through spurts with this and consistently make it for months and then get lazy and start buying it for awhile. It does take a little planning to keep up with it. I’ve found that making a few loaves at a time and freezing them saves me tons of time. It’s great to just pull a loaf out of the freezer and not have to think about making some or going to the store. Plus, it’s nice to know exactly what’s going in your bread…especially since it’s come out in the news that not all things labeled “whole grains” are really what they claim to be.
This is the BEST whole wheat bread recipe I’ve found. A huge shout out to my friend, Bryanna for giving this to me. I don’t know where it originated, but the bread comes out so light and soft every time…unlike the dozens of other whole wheat recipes I’ve tried. You can make the dough in a bread machine and then transfer it to loaf pans. Or, if you have a mixer (I wish I did!) you could make it that way.
I strongly encourage you to find a white whole wheat flour like this one:
It’s still 100% whole wheat, but will yield a lighter textured loaf.
(This recipe is not written for a bread machine. If you want to make it in your bread machine, I would recommend doing a 1/2 recipe and just making the dough. Then, transfer your dough to a loaf pan and follow the recipe from there. )
The BEST whole wheat bread
2 1/2 C. warm water
1 1/2 T. yeast
2 C. white whole wheat flour
Combine these in your mixer and let it sponge for 15 minutes.
Cover mixture with 1 Cup of flour * to protect it from the oil and honey. Add remaining ingredients slowly.
1/3 C. oil
1/3 C. honey
2 1/2 tsp. salt
1/4 Cup wheat gluten
3 Tbsp dough enhancer (optional…I buy mine online)
4-5 Cups fresh whole wheat flour (that # INCLUDES the one cup you added up above *
Add flour to mixer slowly until it begins to pull away from the sides
of bowl. Dough should be smooth and elastic. so don’t add too much flour
Knead 6-10 minutes on speed 1.
Form the dough into 2 loaves and place in greased loaf pans. Allow to
rise until doubled in size (about 30-60 minutes). Bake for 25-30 minutes
at 350. Allow to cool 10 minutes in pan before placing on cooling rack.
Considering that a good quality loaf of 100% whole wheat bread costs at least $3, this will save you a ton of money! I’m guessing this recipe costs about $1 a loaf.