SEVEN MINUTE BREAD
Here’s the recipe I use for making five loaves of fresh whole wheat bread, on the run. Instead of using a big block of time, I can squeeze this preparation in between many other obligations, during a typically busy day. It only takes about seven minutes for each segment of the process, which means I can make bread while juggling the rest of my life.
Now, I’ve purposely held off on sharing this recipe because I have this fear that too many people already think that the ONLY way to use wheat is for baking bread and I haven’t wanted to contribute to that misconception. Don’t want to be part OF the problem. (responsible baker) Please promise that you’ll remember that wheat really can be cooked like rice and served in salads, soups, and casseroles. In fact, I suggest that it’s smart to purchase a wheat grinder only AFTER you have purchased your 3 month and year supply of food. Please invest in the food, first! Wheat grinders can be borrowed or purchased later as luxury items in your food storage.
Here we go!
1. PREPARING THE SPONGE: (Evidently, this is what the pioneer babes called it. I don’t know how it works but it makes whole wheat bread that is…spongy, like white bread. Only thing better than hot spongy bread is that this first part of the process should only take about 7 minutes of your time.)
Grind nine cups of whole wheat kernels into flour. Mix 6 cups of fresh whole wheat flour with 5 cups of warm water.
Stir until completely blended, like thick oatmeal. I love this step. It reminds me of when I was little and did pretend cooking, mixing dirt and grass, with friends. (That came out wrong.)
Cover and allow to sit for 3 to 6 hours. This is when you get all the other stuff done on your daily list.
When you come back to the sponge, after a few hours, the gooey oatmeal mess will have magically turned into something that looks like…Flubber.
2. ADD INGREDIENTS AND MIX (So far, you’re into this 7 minutes and now you’re going to spend another 7 minutes adding the rest of the ingredients.)
First, add the sponge to your mixer. (I love my Bosch! Easily the best mommy-tool I ever bought.)
Then add:
1 tablespoon of salt
1/3 cup of oil
2/3 cup of honey
Mix for 2 minutes
Add 6 cups, more or less by 1/2 cup, whole wheat flour to your mixer.
Now add:
2 tablespoons of Saf-Instant yeast (people who know have told me not to substitute)
2 rounded tablespoons of Vital Wheat Gluten (magical ingredient?)
2 rounded tablespoons of potato flour (more magical ingredient)
3. COVER WITH LID AND KNEED ON MEDIUM SPEED FOR 15 MINUTES. (This time doesn’t count because YOU don’t have to do anything.) See how the dough now looks smooth and mostly pulls away from the sides of the bowl? That’s a good thing.
4. FORM INTO FIVE LOAVES AND TOSS INTO BAKING PANS. (Not even 7 minutes.)
5. COVER PANS WITH PLASTIC OR WAXED PAPER AND ALLOW DOUGH TO RISE FOR 45 MINUTES. (Change laundry, unload dishwasher, run child to lesson…you know the drill.)
6. BAKE AT 350 DEGREES FOR 30 MINUTES. COOL 5 MINUTES, REMOVE FROM PANS, AND BRUSH TOPS LIGHTLY WITH BUTTER.
HA!
Tags: baking bread on the fly, even I can't mess this up, recipe that's so fly
February 17th, 2009 at 6:53 am
Liesa,
A few weeks ago, before I knew of your website, I tried to cook wheatberries with couscous.(for the first time) The recipie said to soak the wheat for 2 hours and then cook for two hours in the crockpot. The wheatberries were really crunchy. Did I not soak or cook long enough?
I love my bosch too!!!
February 17th, 2009 at 9:05 am
Hey Natalie!
I don’t get why there is so much information out there that suggests soaking the wheat. It’s totally not necessary.
Check out my post on Feb. 9th, Whole Wheat Berries, or the very first recipe on the recipe page, Basic Cooked Wheat Berries. They both explain the same process and it works every time!
If you want to cook your wheat on the STOVE, I would plan a little more than double the water and allow the wheat to boil/simmer, covered, for about 2 hours, or more depending on the quantity you are preparing. There is only one trick to cooking wheat. All you need to do is continue cooking it, and cooking, and cooking it. (No way would 2 hours be enough in a slow cooker.) Try it again and let me know!
February 17th, 2009 at 3:12 pm
That bread looks fantastic! You have found your Path, young Padawan.
February 17th, 2009 at 5:29 pm
(Totally had to Google young Padawan but now I’m thinking I should always wear a bathrobe when I make bread.)
Thank you Jedi Master.
February 17th, 2009 at 6:34 pm
Can you half this recipe and have it still come out OK? I don’t have 5 bread pans and I don’t think my Kitchenaid will hold that much dough. I usually do 2 loaves at a time. It looks wonderful and easy, so I’d like to try it!
February 17th, 2009 at 7:50 pm
Hey Jenny! I’ve never tried to half the recipe but you should. I think it would be fine. Go for it and good luck!
February 17th, 2009 at 8:05 pm
Thanks so much for sharing this. I’m going to half the recipe like Jenny, but it will be so awesome to bake bread at home and know exactly what’s in it.
Can I slice and freeze the bread as well? Do you know how long it will keep?
Tell the girls I said hello!
Marie L.
February 17th, 2009 at 9:07 pm
I half my bread recipes all the time because I can’t fit 5 loafs in my oven. As long as there are no eggs to try and half it will work out just fine. Good luck!
February 17th, 2009 at 11:24 pm
Favo Marie! How good to hear from you my dear! You’re worried about the five loaves? I know, it sounds like too much for only two people, but believe me that one loaf will be gone within the first hour. When you bake bread serve a simply soup for dinner and it’s a done deal. I normally freeze the bread unsliced but you could experiment. The loaves would easily last for a month, and maybe two, if you used quality freezer bags. We’re excited for your big day! Love you!
February 18th, 2009 at 8:13 am
I freeze mine all the time. If you choose to slice it then just put a little square of wax paper between each slice unless you plan on thawing the whole loaf then don’t worry about the wax paper thing. I also find that if I put the loafs in the plastic bag that I keep them in then in a brown paper bag in the freezer they keep much better and don’t get any freezer burn or ice crystal build up. I’m making bread today!!!
February 18th, 2009 at 2:43 pm
The bread looks fabulous!! Thank you for sharing.
I would be interested in the type of bread pan that you are using.
Potato flour? I have never heard of this, where do you find it? Can I just use potato flakes?
February 18th, 2009 at 4:17 pm
Great suggestions Kris. I use wax paper to separate my homemade burritos, and the extra paper bag sounds like a really smart trick. Thank you!
February 18th, 2009 at 4:36 pm
Thanks Christie! I bought those bread pans from a Bosch Kitchen Center. They told me that wheat bread needs a slightly skinnier pan, so that it has more support to rise well. And you should try the potato flakes. I’ve had success with potato pearls that I ground into ‘flour’. The real potato flour is usually sold by the specialty baking items. Same basic area as flour. I think I’m going to try the potato flakes myself. Good thinking!
February 19th, 2009 at 8:56 am
I know Bob’s Red Mill sells potato flour, but flakes and pearls work if you heat your water and dissolve either of them into it. I also have a variety of whole grains (to include spelt) to bake bread from simply because wheat isn’t the only grain out there.
Spelt is what is used in making the kind of bread we got in Europe, as wheat is used in making adult beverages. I just got my spelt, so I will report on my use of it if you want.
February 19th, 2009 at 10:31 am
Great info. Carolyn. Thank you! Do you know if the spelt can be canned just like wheat? And do you think it has the same shelf-life of 30 years or longer?
February 20th, 2009 at 11:22 pm
I canned it this past summer, and used oxygen absorbers. I will let you know. Usually, and this I have gleaned from Wiser Persons Than Me, if you can store the grain whole you are far better off than storing ground flour. Of course, it goes without saying that the grain would be protected in some way from pests and spoilage, but whole is best, and then grind or crack as needed.
I like the idea of using a start. Gives you a reason to get out of bed in the morning.
February 21st, 2009 at 11:41 pm
I’m with you Carolyn. Whole grain is for sure best for long-term storage. Thanks and more thanks!
February 27th, 2009 at 10:14 am
Liesa,
The bread came out great for me. I have a 6qt KitchenAid and two bowls, so I just split the recipe between the two and made four loaves. Fabulous, twice in one week.
A couple of questions: Why SAF Instant Yeast? (I have Red Star right now.) Why do you still add the vital wheat gluten when you have fresh ground whole wheat? I have dough enhancer, so I also put that in. Also, I used potato flakes instead of flour and it was terrific.
February 27th, 2009 at 11:27 am
Wowza Erin! I’m so happy your bread was FABULOUS!
Sorry that I can’t offer more help on your questions. All I know is that this recipe is…freakishly successful. I think the vital wheat gluten and potato flour/flakes are the secret ingredients needed to make a really SOFT loaf of wheat bread. Congratulations to you!
April 26th, 2009 at 8:23 pm
Liesa,
Bought your book this past week, then found your website and found more amazingly fantastic recipes! Way to go! I tried this bread recipe this week and Wowzers! LOVE it! I keep trying to make a bread with Sprouted wheatberries, and have yet to get it to rise. I won’t give up, though. That one is delish, too, like this one.
I use a 6Q kitchenaid and put the whole recipe in. I also substituted about 1/2c. cold milled flax with the dry flour for that added nutrition. I crammed the bread into 3 pans, so my bread was gigantic! We LOVED it, though! I’ll probably 1/2 the recipe next time and fit it into 2 pans. I found the potato flour and Saf Yeast at Harmons, organic.
April 26th, 2009 at 11:26 pm
Thank you Lisa! This is great news to me!
May 5th, 2009 at 10:32 am
The Red Star yeast (2 lb. brick) that I buy at Costco, seems to perform just like SAF. It’s labeled as an active dry yeast, but looks and works just like an instant yeast.
I’ve used both SAF and this Red Star yeast, and I think one works as well as the other. The key is that you are able to add the yeast directly to the “sponge” without proofing it first.
Note: If you yeast looks like tiny, little balls, it should be proofed first. If it looks like fine shavings, it will work like an instant yeast.
May 5th, 2009 at 6:58 pm
Thanks Stephanie. This is helpful information. I especially like how you explained the difference between the tiny little balls and the fine shavings. Visual learner!