My whole wheat bread

I love cooking. I started to cook with my mom when I was a kid, she is my teacher and inspiration. My favorite cuisine is Italian (my dad born in Italy) and I love baking. So, I wanted to share my bread recipe! Last year, I bought a KitchenAid mixer (brought one to Argentina from the US) and started to make homemade breads. My specialty is whole wheat seeded bread. It’s really easy and I make a batch of 4 loaves to have it always on hand for my everyday breakfast (it’s been months without store-bought bread). My husband loves it too. It is yummy and healthy! Here is the recipe (2 loaves):

• Dissolve 1 tablespoon brown sugar in 2 cups of warm water in a small bowl. Add 1 ½ tablespoons of dry yeast and let the mixture stand.
• Place 4 cups of whole wheat flour, 3/4 cup of low fat powdered milk, 1/3 cup of brown sugar, 2 teaspoons of salt and 1/3 cup of mixed seeds (sunflower, sesame and flax seeds) in the mixer bowl. Attach bowl and hook to mixer. Turn to a low speed and mix about 15 seconds.
• Gradually add yeast mixture and ¼1/3 cup of vegetable oil and mix about 1  1/2 minutes longer. Stop and scrape bowl if necessary.
• Continuing on low speed, add 1 to 2 cups of flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl. Knead on low speed 2 more minutes.
• Place dough in greased bowl, turning to grease top. Cover and let rise in warm place about 1 hour or until doubled in bulk.
• Punch dough down and divide in half. Shape each half: roll each half into a rectangle (a rolling pin will smooth the dough and remove gas bubbles); then, starting at a short end, roll the dough tightly and pinch to seal the seam; finally, pinch the ends and turn them under.
• Brush the top of the loaf with water and sprinkle with seeds.
• Place the dough, seam side down in a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk.
• Bake at 400 F for 15 minutes. Reduce temperature at 350 F and bake 30 minutes longer.
• Remove from baking sheet and let cool on a rack.

Per serving (1 slice, 30g): about 70 kcal, 2 grams of protein, 10 grams of carb, 1.2 grams of fiber, 2.4 grams of fat.

I love when my house smells like a bakery! This bread lasts about 1 week on the fridge and months in the freezer. It is best when toasted, when all the nutty flavor from the seeds comes up!

Do you have any good recipe to share?

Shaping a loaf

Brushing the loaf with water helps seeds to stick!

Coming out of the oven...your house will smell like a bakery!