ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Real Baked Bread

 

Happy Wednesday my healthy-food-lovers and healthy-food-lover-wannabes. What a perfect day to bake some bread.

Really? Is it though? Why does today become the perfect day to bake bread when the perfect day has yet to come along in the last 31 or so years? Well, I actually made this amazing fresh baked loaf of bread over the holidays when I had time to play in my kitchen and read other people’s blogs, something I LOVE to do, when time permits me the luxury.

My whole grain bread recipe was inspired by this simple goodie by Alex of Open Ended Questions, who did an internship with me last Spring. Her blog post title called “Artisan Bread You Can Make In Your Sleep” caught my attention.

Up until this amazingly successful baking adventure, I had yet to enter into the world of active yeast. It was kind of scary to me. I had made my own sourdough starter before using wild yeast (the kind you catch in the air with your dough) and that was the extent of it. I was scared of baking because, let’s be honest, I have an inability to accurately measure anything- hence the forgiving recipes you find on my blog. Using yeast wasn’t even a thought.

Am I the only one who first thinks of the icky pesky infection that comes with the same name as this baking ingredient? I doubt it- and so often we associate that pesky recurring, hard to eliminate lady problem with this ingredient. Are they related?

The short answer is sort of. The problem though of the lady yeast issues is more an issue of microflora imabalnce often due to the birth control pill, antiobiotic use, stress, high meat diets, and eating loads of refined flour and sugar. So unless you suffer from this aforementioned imbalance or have severe seasonal allergies, you have nothing to fear with yeast.

So then what is yeast? Yeast is a tiny plant-like microorganism that exists all around us – in soil, on plants and even in the air. It’s kind of been around forever and has been referred to as ‘the oldest plant cultivated by man.’ The main purpose of yeast is to serve as a catalyst in the process of fermentation, which is essential in the making of bread- it’s what makes it rise.

The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars that naturally occur in grains and expels carbon dioxide in the process. The thing is, when you use whole grains, there isn’t as much sugar available and so your bread won’t get quite as airy and fluff-tastic. I’m okay with that.

I made this bread by grinding whole grains from scratch. Aren’t I living like it’s 1856? Love it. The best whole grain flour for you to use, however, is the one you have in your cupboard. Oh and wait until next week when I tell you my absolute favourite bread topping! You might be surprised by this one.

Teff and Rye Bread

Real Baked Bread

3 cups ?our (I used teff, buckwheat and rye- but make yours gluten-free if you like!)
1.5 cups water
1 tsp active dry yeast
1.5 tsp sea salt
1/2 to 1 cup extra ?our

  • Mix ?our, salt, and dry yeast until well combined
  • Add liquid and mix into a wet dough.
  • Cover bowl with a cloth and let sit on counter for 12-15 hours
  • Once dough has rested and risen, add the extra ?our
  • Let it max and relax (ie- sit covered) for another 30 mins.
  • Preheat your oven to 450
  • Grease a loaf pan with coconut oil (safe at high heat) and dust with a little flour.
  • After the dough has puffed again, transfer to the pan and cover with tinfoil.
  • Place covered pan in oven and bake for 20 minutes.
  • Remove foil and bake for another 8-15 minutes. Until browned on the outside and firm when you press down on it
  • Remove from oven, let stand for 5 minutes and then remove from pan and let cool on a cooling rack.

Question Of The Day: Have you ever braved the world of bread baking?

Check out these bread options that don’t use active yeast:



24 Responses to “Real Baked Bread”

  1. I make bread at least once weekly. This week it was a whole grain bread: http://gamereviewwiki.com/bikinibirthday/2011/01/11/fg-wheat-n-barley/
    • Meghan Telpner said…
      That looks so good! Must try it. Afraid to eat too much bread when I'll be beach side in less than two weeks. You know all about bikini bravery ;)
  2. Alex said…
    Awesome! I love that you ground your grains from scratch...were you wearing a bonnet while doing so? I feel like that practice calls for a bonnet, and maybe a cattle herding stick. Thanks so much for featuring my recipe, Meghan! Glad you tried it! :)
  3. Love this! I am the queen of vegan sweet breads- we're talkin' banana, zucchini, sweet potato, etc. But yeast breads? Not so much. I do make a mean whole wheat pizza dough, which uses yeast. And I do pretty well with buns and rolls, but other than that the only yeast bread I've made is in class! And let's just say that wasn't the healthiest thing in the world... I really want to try this! I think it would go perfectly in my "make it homemade" series :D xo
    • Meghan Telpner said…
      When I read sweet breads- I was thinking you ate cow balls... or bull balls are whatever sweet breads are :) I like your type better.
  4. Odelia said…
    I'm always so nervous about over working the dough...how do you know when enough is enough? Also, after the 12-15 hours when you're ready to add the extra flour, would it still be in a kneading motion? I'd really love for this to be my Friday night bread! Maybe I can even braid it? Thanks Meghan, I haven't made bread in awhile - this seems super doable!! Have a sweet warm day (and keep this wisdom comin'), Odelia :-)
    • Meghan Telpner said…
      I didn't really need this one at all. More of a mix and let sit.
  5. Rhonda Ferguson said…
    I love baking bread, one of my favorites is injera, which is also made with Teff flour. If you've never had it, the best way to describe it is, hmm, a spongy Ethiopian crepe, I guess. Traditional injera takes many days to make, as it is fermented, but you can cheat by adding lemon juice to give it a hint of a sour taste.
  6. Pam said…
    Maybe a silly question but where do you get this active yeast? Btw love your fruit and fibre muffins! I look forward to juicing so I can bake my breakfast afterwards.
    • Meghan Telpner said…
      I got it at the health food store. It came in a bag, already packaged but also available in bulk.
  7. Sondi said…
    I love making gluten-free breads. There's never any kneading involved, which makes the whole process much easier - you mix, let it rise for an hour, then bake. So simple!
  8. Angelica said…
    Ohhh, this recipe is heaven-sent! My partner recently tested positive for allergies to eggs, gluten and dairy. I can't wait to experiment with this so he can have sandwiches. :D
  9. i'm nervous to conquer making bread, but this looks pretty doable! :) i love your pictures.
  10. Craving a real slice of baked bread? Try this out...it's gluten free too! http://j.mp/qbbNIo
  11. vera carvalho said…
    Hello guys, Can I use active dry brewing yeast for this one or for any bread baking? Thanks!
  12. Melva said…
    This recipe looks amazing! Thank you so much for sharing!!! Do you think I could use this recipe in a bread machine? :)
    • Meghan Telpner said…
      I have never used a bread machine- but if you try it, let us know how you go with it.
  13. Carmen said…
    Hey Meghan, can you give an approximate ratio of flours? I have a bunch of Teff and buckwheat flour, as well as some brown rice flour. Thanks!
    • Meghan Telpner said…
      Hey Carmen, try using a third of each. In the UnDiet cookbook I also share how to make a gluten-free all purpose flour which you may want to check out!
  14. LIZ said…
    Line 3 of the instruction says, "Cover bowl with a cloth and let sit on counter for 12-15 hours" Hours? Really? Maybe it's 12-15 minutes?
  15. Elaine said…
    I tried making the bread with gluten free flours but unfortunately it failed. I thought there might be a problem with the amount of yeast used. I believe the gluten in flour helps breads to expand/raise.... just a warning beware or forwarnded

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.