A few weeks ago, I pulled a cookbook off my shelf, searching for a bread recipe. I’ve been baking up bread at least once a week to feed my kiddos and the bachelor who lives downstairs.
I love bread-baking, in case I haven’t mentioned that a time or twenty. I love the smell of the yeast, the ingredients learning to cling together. The rising dough. A soft, brown crust.
I’ve mostly been making white bread lately, with a cup or two of whole-wheat flour thrown in. Even though it makes me cringe, it’s just so much easier than fussing with whole-wheat bread. The whole-wheat recipe I’d fallen back on time and time again required soaking of grains, 10-20 minutes with my mixer, and a bread that tasted like honey to me. (I’m just not a huge fan of most honeys, and although I use it I don’t want the taste to be overwhelming.)
So anyway, I made a recipe for simple bread loaves from Food That Says Welcome, a great little paperback cookbook from Barbara Smith—Michael W. Smith’s mom! It was the puffiest, softest bread I’d ever made. I lovingly called it “pillow bread” and gave the recipe a big star. But … I wanted to make it a whole-wheat bread, since white flour has basically no nutritional value.
I’ve decided the key to this puffy bread is triple rising. Yep, you heard me. Yes, that adds additional time to bread-baking, which is already a lengthy process. But it’s totally worth it. And, as this recipe shows, it can even make 100% whole wheat bread soft and puffy. I’ve NEVER had a 100% whole wheat bread that wasn’t dense.
So, whole foodies, your problems are solved. Make this bread. Listen to the rave reviews. Smile because you know the secret. And if you’re feeling generous, share the recipe.