“[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition
I adore bread. A more accurate statement would be: I LOVE bread!
I was so tickled to receive a Wonder Mill to review. Ever since the Y2K scare, I have wanted a grain mill so that I can grind my own grain.
The model that I received is an electric model and really easy to use. Simply wash and dry it before using it, turn it on, add grain and watch it work. It’s quite fast, too. (It is a little loud, but since it is fast it’s not a big problem.)
Isn’t the whole grain flour pretty?
I did a little bit of research about using whole grain flour. I learned from Cooking Light that it is good to start out by replacing some, not all, of the flour called for with whole wheat. That’s good to know.
I saw a picture in a cookbook of a mini loaf and it inspired me to look at some of my recipes and develop a healthy, whole-wheat recipe.
I prefer to utilize my bread machine when making bread; however, I prefer to bake my loaves in an oven. The dough for these cute little mini-loaves was a little “tacky” or “sticky” upon completion of the dough cycle, but that was easily remedied by kneading in a little more flour.
Just before rising.
Prior to being baked.
I love the finished product and that the ingredients are wholesome.
- 1 1/4 cups warm water
- 1/4 cup honey
- 2 Tbsp olive oil
- 2 cups bread flour
- 1 cup whole wheat flour
- 3/4 cup oatmeal
- 1 1/2 tsp salt
- 1 package rapid rise yeast
- Place ingredients in bread machine in order according to manufacturer's instructions and run dough cycle.
- Upon completion of cycle, place dough on floured surface. Knead in a small amount of flour until dough is no longer tacky.
- Divide dough into sixths and roll or pat out by hand into small rectangle. Roll each rectangle into a small log.
- Place on baking stone and lightly spray with non-stick spray. Allow to rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 18-20 minutes or until done. Allow to cool before serving.
Amount Per Serving: Calories: 485 Saturated Fat: 1g Sodium: 876mg Carbohydrates: 89g Fiber: 5g Sugar: 17g Protein: 12g
What a great accompaniment to soup.