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1/3 Whole Wheat Bread
3分の1全粒粉ブレッド

It’s good that we can make good food at home, but it takes away the fun of shopping.

Terry and I like our homemade bread so much that now we hardly ever go bread shopping.

It’s the same thing with coffee as well.

Now as Terry makes such great cold brew which we both agree is the best coffee ever, it has significantly reduced the number of our visits to a coffee shop.

This type of crusty bread is one of the regulars at our house.

These are something I call 1/3 whole wheat bread because one third of the flour in this bread is whole wheat flour (the rest of 2/3 is all purpose flour).

It’s such a great bread to enjoy everyday.

This is a cinnamon walnut dry cranberry version, and it’s delicious as well.

Since there is no preservative in this bread, as soon as it’s cool I slice, bag, and put it in the freezer, which I believe is the best way to keep its freshness.

1/3 Whole Wheat Breadadapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 2 loaves like the ones in the pictures

1.5 cup water, warm
1 tablespoon dry yeast
2/3 tablespoon salt
2 cups all purpose flour
1 ~ 1 and 1/4 cup whole wheat flour
cinnamon
1/2~1 cup walnut
1/2 cup dry cranberries

1. Put warm water in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form two balls. For the cinnamon walnut cranberry version, roll the dough, sprinkle cinnamon, walnuts, and dry cranberries. Roll it in and form a ball. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.

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