I could go on… but I won’t.
When I am stressed out I do one of two things: I clean or I bake. Most stressful days baking wins. There is something theraputic about taking ingredients from the cabinet, carefully measuring from my labeled tins and jars, mixing, stirring, beating… portioning cake batter or shaping cookies or kneading dough. And when the wooden spoon has been licked clean, the mixing bowl is washed, dried, and stored for another day, and the kitchen fills with smells of chocolate or bready goodness, the stress just melts away.
Sifting through a pile of paper clippings the other day- scraps of magazines and haphazardly strewn recipes- I found this loaf bread recipe- whole wheat, no-knead, perfect for a slice of cheese and a pile of shaved turkey with a little spicy mustard.
In a large mixing bowl combine all the ingredients.
Generously grease a bread pan and the plastic wrap.
Pour the batter into the prepared pan and cover tightly with the greased plastic wrap. Let the dough rise for about 90 minutes.
Uncover the risen dough and put it in a preheated oven set to 350 for 30-35 minutes.
When the bread is golden brown on top take it out to cool. After 5 minutes invert it onto a rack to cool completely.
- 1 cup lukewarm water
- ¼ cup orange juice
- ¼ cup melted butter or vegetable oil
- 3 tablespoons molasses or maple syrup
- 1 package dry instant yeast
- ¼ cup milk (original recipe calls for nonfat dry milk; if you have that already in your pantry, then good for you!)
- 3 cups whole wheat flour
- pinch of salt
- Preheat the oven to 350. Grease a bread pan and the plastic wrap you will use to cover the rising dough.
- Combine all the ingredients in a large mixing bowl. Mix on high with an electric mixer for about 3 minutes.
- Scrape the dough into the prepared pan and cover with the greased plastic wrap.
- Let the dough rise for 90 minutes.
- Uncover the risen dough and bake for 30-35 minutes, tenting with foil halfway through.
- When the bread is golden brown, take it from the oven and let it cool for 5 minutes before turning out onto a wire rack to cool completely.
Original recipe courtesy of King Arthur Flour