Home-made Simple Wheat Bread

Pharmeggist

Hi Egg-heads,
Just wanted to share with you a great recipe I cooked on my large BGE tonight. First ever attempt at baking home made bread... it was so egg-citing to make and more egg-citing to eat. YUMMY!![p]See link below.[p]Best Regards, Pharmeggist[p]P.S. If you have never cooked Bread on your Green Egg you have to make it and taste it to believe it. I am glad I listened to everyone in this forum a couple of weeks ago and finally tried it!
[ul][li]SImple Wheat Bread[/ul]

Clay Q

Pharmeggist,
You have opened the door to one of lifes great pleasures; Bread baking. The egg does a great job of replicating brick oven baking, not exactly the same but darn close and that's good enough for me. We have an edge over traditional brick ovens in that we can raise or lower the baking temps during the bake to suit our needs and we are firing a very efficient oven.
That said, I have found bread baking to be rewarding and its one of the reasons why I have a ceramic cooker, the egg being the chosen one. This weekend I think I'll bake beer bread. Lot's of recipes out there, lot's of cook books to help with baking, the web is great also.
I'm with you on the excitement! Sure is fun to bake bread and share the magic.
Have fun!
Clay

Steeler Fan

Pharmeggist, sounds good. I'm a borderline diabetic and need to stay away from white bread/flour etc. Hopefully the white flour mentioned in the recipe was just a typo.

Eggtuary

Steeler Fan,
I'm afraid the white flour in the recipe is not a typo. Like many whole wheat recipes, they've added bread flour for its high protein content, which adds more gluten to the recipe, in the hopes of giving more airiness to the bread. Without this, wheat bread is often pretty dense.[p]I make my own whole wheat bread all the time now. In fact, I bought a Nutrimill and grind my own wheat. Heck, my last set of loaves was a blend of red wheat, white wheat, barley, kamut, and millet. I also added some flax seed I ground up fresh. Very tasty! But I do have to be careful to not let the dough be too dense. With whole wheat, it's a good idea to leave the dough a good bit stickier than you would with an all-white-flour dough. This is true whether you're using freshly ground whole wheat or the kind you buy off the shelf.[p]Hope that helps!

AZ Traveler

Steeler Fan,[p]King Arthur makes a white whole wheat flour that works well in most breads. I some times use it for the whole recipe. Enjoy, AZ

Celtic Wolf

Steeler Fan,[p] I know this will start a war, but you are a Diabetic or you aren't. You don't need to shoot up with insulin every 4 hours to be a diabetic. Type II diabetes can often be held at bay with a proper low-glycemic diet. [p] The recipe also calls for 2/3 cups of Honey and this added to the white flour raises the Carb level of this bread too high for 99.9995% of Type II Diabetics. There are Wheat Bread recipes out there better for you as a Diabetic, though they won't be as simple. [p] Give me a bit and I'll translate mind to electronic form.

BENTE

Pharmeggist,
i went to the site i though it was really interesting thanks!! i am kinda new to the computor and i was wondering where to start a cookbook i have some (couple thousand jk) here at the house i will explore more but thanks again for the tip
happy egging
tb

Pharmeggist

Celtic Wolf,
I am curious to hear about your 100% whole wheat recipes. Please, post some ot them at your earliest convienance. I would like to ditch the white flour! I thought I was cooking healthier bread than white bread.[p]Thanks in advance, Pharmeggist