“[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.
Mini Whole Wheat Loaves
Homemade whole wheat loaves - fresh from YOUR oven.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 508Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 880mgCarbohydrates: 94gFiber: 6gSugar: 18gProtein: 14g
Nutrition information is an approximation.
What a great accompaniment to soup.
Toni
Sunday 19th of January 2014
That looks so good!!
Crystal @ Simply Being Mommy.com
Monday 13th of January 2014
This is the second time I've seen you use that Wondermill. I have to get one. Thanks for the recipe.
Cat Davis
Monday 25th of November 2013
Oh neat! I've heard of grain mills but never really knew what they were for. It's cool to see bread made from start to finish like that.
Katy
Saturday 23rd of November 2013
These are great! I like the idea of individual servings.
Joy @ Yesterfood
Wednesday 20th of November 2013
Lynda, these little loaves are so lovely- and I like all the healthy ingredients: honey, olive oil, whole wheat flour, and oats! I know your kitchen smelled heavenly.
Thanks for the review of the Wonder Mill- that would certainly come in handy- I'll have to check out their website.
Love, Joy
Lynda
Wednesday 20th of November 2013
The WHOLE house smelled delicious! :)