Sunday, October 19, 2014

Tender Whole Wheat Bread #SundaySupper

Being a foodie, especially one with a penchant for unique ingredients and nutritiously decadent dishes, can be an expensive venture. Preparing all my meals at home (save the odd special-occasion lunch or dinner) gives me finer control over the ingredient quality and quantity, not to mention allowing me to use every last bit of what I buy in some way. Peelings, bones and other vegetable scraps become fantastic stocks that keep my freezer (and belly) full all year and vary with the season, from lighter vegetable and blonde chicken broths in the Spring and Summer to the dark, roasted turkey and beef stocks of the cold Winter months. Apple peels become "twig" crisps in the dehydrator, corn cobs become stock, jelly and eventually firewood, stale bread becomes stuffing, and almost-gone tomatoes and other garden vegetables become perfect freezer stashes for future pastas and casseroles once roasted. What doesn't fit in the freezer or dehydrator gets canned in one form or another, further extending the time I can enjoy the flavours of my favourite produce. 

Purchase-wise, where I really find the bulk of my savings comes from is the (smart) use of coupons and points-based frequent-buyer clubs, as well as knowing which of my (many) designation "cards" to pull for discounts. For example, as a holistic nutritionist, I can score 15% off my health food store purchases (usually supplements, but occasionally things like stevia too). Buying online can be an economical option as long as you know your prices and the shipping doesn't pull you under - I use it sparingly for items that are hard to find in my relatively small town, and make sure to buy enough quantity to qualify for free shipping. Eating a mostly vegan diet definitely keeps my costs down too, since I don't bother with a lot of junk food or buy pre-made meals slapped with a "vegan" or "organic" label. By saving where I can on the pantry items, I have more room in the budget for produce - almost never bought organically, but rather as local as possible and more importantly flavourful and fresh. To me (and I know many will disagree), I'd rather spend my money on fruits and vegetables I'll enjoy eating and won't go broke devouring en masse than fritter away $4 for a head of lettuce I'll polish off in one meal.

Frugal, fabulous food is the theme of this week's #SundaySupper, and I thought crafting a hearty, delicious and wholesome loaf of bread would be a perfect addition to our collective menu. I had a voucher for Amoré Almonds + Dairy which combined with buttermilk powder and flax seed from the bulk food store made for a moist, tender and flavourful yeast bread that was perfect freshly baked or sliced and frozen for later toast or sandwiches. Our event this week is being co-hosted by T.R. of Gluten Free Crumbley and David of Cooking Chat - thanks!

Tender Whole Wheat Bread

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sips, Spreads, and Snacks

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Tender Whole Wheat Bread
Makes 1 loaf, 16 slices
4 cups whole wheat bread flour
¾ cup potato flour
3 tbsp ground flax seed
2 ½ tsp instant yeast
3 tbsp sugar
¼ cup buttermilk powder
2 cups warm Amoré Almonds + Dairy or whole milk
3 tbsp melted unsalted butter
½ tbsp salt
2 tbsp whole flax seed
  1. In a bowl (I used my stand mixer) whisk together the flours, ground flax, yeast, sugar and buttermilk powder.
  2. Add the warmed Amoré or milk and start mixing on low speed. Mix for 1 minute, then add butter, salt and flaxseed and mix in.
  3. Knead (by machine or by hand) for 10-12 minutes. Cover and let rest for 45 minutes.
  4. Lightly grease a 9" x 5" loaf pan.
  5. Shape dough (it will be somewhat sticky) into a loaf and place in a greased 9x5” loaf pan.
  6. Cover and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 1 hour 15 minutes.
  7. Preheat the oven to 375°F.
  8. Bake the bread for 10 minutes, then reduce heat to 350°F, tent loaf with aluminum foil, and bake for an additional hour.
  9. Turn it out of the pan onto a rack and cool completely before slicing.
Amount Per Serving
Calories: 190.0
Total Fat: 4.2 g
Cholesterol: 6.4 mg
Sodium: 50.0 mg
Total Carbs: 34.0 g
Dietary Fiber: 5.0 g
Protein: 6.6 g

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