Lazy cook’s whole wheat bread

Serbs love bread, and I’m no different. However, bread in most bakeries Serbia is made from white flour, with tons of additives. This is why it was the first thing I stopped eating when I decided to change my diet, and I don’t even like white bread anymore. It’s weird how changing habits changes our taste for food.

But I still do love bread, just not the kind I can buy at most bakeries. So, my options were ditching it completely, buying overpriced whole wheat bread (and still not knowing what exactly it contains), or making my own. You can probably guess what I opted for.

This bread is an adapted version of the Honey Wheat Bread recipe I found at She Loves Biscotti. Maria’s version is a bit too sweet for me,  but it’s delicious nevertheless and it goes well with sweet spreads like jams, nut butter, etc.

Even though I enjoy kneading dough (it’s so calming!), I can’t say I always have time and patience for that. In fact, most of the time I just want to make something real quick so I can go on with my day, yet still have a decent, homemade meal. If you can relate, I won’t babble any longer, I present you: the quickest whole wheat bread ever. 🙂

You will need

  • 3 full cups whole wheat flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1 cup milk
  • 2 tbsp olive oil
  • 2 tbsp honey
  • optional: sesame or other seeds to sprinkle on top

How to make

Preheat the oven to 150˚C (300˚F).

In a large bowl, mix dry ingredients: flour, salt, and baking soda.

In another bowl, mix wet ingredients: milk, water, honey, and olive oil.

Add wet ingredients to dry ones, mix with a spatula or wooden spoon only until the ingredients are combined.

Transfer the dough into a standard loaf pan lined with parchment paper. Sprinkle with sesame, flax, sunflower or pumpkin seeds, and bake for an hour.

How much sesame would you like on your bread?

Tips and tricks

  • The dough should have the consistency of muffin dough. Add a bit of flour if it’s too thin or a bit of water if it’s too thick.
  • If you use the metric system, my pan is 30 x11 cm, that’s similar to a 9 x 5 pan in the US.
  • If you want to make this bread vegan, you can replace honey for another liquid sweetener of choice. Use plant milk instead of cow’s milk, or just use water. I haven’t tried it, but I will and I’ll let you know what it tastes like. 🙂
  • You can slice the bread and freeze it to preserve it longer. When you need it, heat it up in an oven, a toaster, or on a dry pan. I just love the last option because it makes the bread crispy.
  • I end up with 16 pieces, hence the number in the table below. The number of slices may differ for you depending on how thick you slice it.

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