9 Grain Whole Wheat Bread

I have learned a few things. Every week, every day, we learn new things. I have learned that pasta doubles in volume when you cook it (basic, I know), and to pay attention to measurements. Sixteen ounces of lettuce in weight is much, much, much more than sixteen ounces of salad in volume. I learned that if I am ever on Chopped, and one of the ingredients is tripe I need to marinate it in yogurt or milk so it doesn't taste gamey. I learned that aluminum pots ruin sauce, and 22 quarts of sauce is more than enough for 200 people. The list goes on and on, but I will spare you. Just remember, when heading into the kitchen, making mistakes is one way to get better at the things you do. Of course, avoiding the mistakes is probably the best scenario, but it doesn't always happen that way.

One of my favorite things to make and eat is homemade bread. It takes time to master, but this recipe is delicious and comes out perfect. Just don't skip out on anything when working with yeast breads. I cannot get the same results when I use a bread machine, so I just do it by hand. If you mix the hot cereal ahead of time it's really not that much work. I find it relaxing and fulfilling, and I absolutely love the response I get from my husband and children.


Whole Grain Bread

1/2 cup hot cereal mix (like this one)
1/2 cup boiling water

1 cup plus 2 tablespoons warm water
1 teaspoon sugar
1 tablespoon active dry yeast
1/4 cup honey
2 3/4 cups white flour
3/4 cup whole wheat flour
1 teaspoon salt

Pour the cereal into a medium bowl. Add the boiling water and stir to blend. Let the mixture sit for about 20 minutes or refrigerate overnight (it needs to be room temperature before continuing).
Pour the warm water into the bowl of the stand mixer. Add the sugar and yeast and whisk  by hand to blend.

Let sit for 10 minutes, or until the yeast is activated and foamy or bubbling. Add the cooked cereal, honey, bread flour, whole wheat flour, and salt. Knead the dough on low speed for 2 to 3 minutes. Cover the bowl with plastic wrap or a damp lint-free cotton towel and let the dough rest for 20 minutes. Turn the mixer to medium-low and continue to knead until the dough is firm and elastic, 4 to 7 minutes.
Lightly oil the tub or bowl, scrape the dough into the tub, and lightly coat the surface of the dough with a little oil. Cover with plastic wrap or the lint cotton towel and let the dough rise until doubled in size, 35 to 45 minutes (longer if the room is cold).
Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape.  Shape into a round, taut loaf by spreading into a circle and tucking underneath, twisting slightly to close it.

Place the dough on a baking sheet and lightly cover with plastic wrap or a towel and allow to rise until it is almost doubled and looks like it has taken a deep breath, 20 to 30 minutes.
Preheat the oven to 400 F.
When the dough has finished rising  lightly dust the top with flour and slash a pattern into the top with a lame or chef's knife. Bake for 40 minutes or until the loaf is golden brown. Transfer to a rack and cool completely. Slice with a serrated knife. Store in a ziploc bag or airtight container at room temperature. It will keep for several days if kept properly.