I can’t think of nothing better than enjoying a slice of moist and delicious homemade baked bread fresh off the slicing board covered in rich, creamy, melting butter… mmmmmmm….
It took me a few tries to get this recipe just right, but by-golly I think I got it and boy does this makes me happy!
Why I Decided to Master This Bread Recipe
See, in 2012, I set out on a quest to educate myself better on the things that I was putting in my body in order to eliminate the things that were causing harm and not allowing my body to heal itself after being diagnosed with Fibromyalgia and Chronic Fatigue in 2009 and having my life come to a complete halt.
I had some serious digestive issues that my “doctor” said was a symptom of Fibromyalgia. But what it really turned out to be was all the *&#@(*! drugs aka “medication” they had me on jackin’ up my intestines.
Once I got myself off all the “medicines” things started to get back to normal, but not quite the same as before my doctor’s “treatment”. (If you can’t tell, I’m don’t have much faith in the doctors who “practiced medicine” on me since my Fibromyalgia diagnosis.)
I’ve watched numerous documentaries, researched and read God only knows how many blogs, articles and books to help me understand how our food is made, what ingredients actually are composed of, where they come from and what to avoid.
My First Try, Removing Gluten
Since gluten-free seemed to be something many people talk helping them, I decided to give it a try in hopes that it might help me as well.
Unfortunately, the only result I got was the loss of a few pounds because I was practically starving myself to death since there’s barely anything on the selves at the grocery store that doesn’t have wheat or gluten in it!
I mean really, do you know and realize what they put it in our food?
My Question To You
Do you physically read all the ingredients of everything you put in your shopping cart?
When I started doing this in an effort to remove “gluten”, I realized this was a battle much bigger than just going “gluten-free”. I had to go deeper.
Did you know that there is gluten in MAKE-UP!
Yep! Look it up.
Finding The Real Culprit
There is a hidden player out there that has seemed to find its way into almost every thing that is we eat, whether we know it or not, and thats…. COMMERCIAL WHEAT!
During my research I uncovered that wheat alone, isn’t all that bad for the average person, if it is properly grown and harvested.
The problem comes in when herbicide chemicals containing glyphosate are put on the wheat to speed up the dying process and increase the yield.
These chemicals are then passed on to us when we eat, for example, a slice of all American white bread or hot dog bun.
And frankly, I have enough to deal with in my health that I prefer not to add to it with these chemicals.
I might also mention there’s also additional ingredients in these staple items that are just as bad like:
- Bleached flour
- High fructose corn syrup
- Soybean Oil
- Additives and preservatives
Round Two, Choosing Organic Bread Instead
Once realizing that just removing wheat or gluten alone wouldn’t help matters, I shifted my focus instead to getting something of better quality and chose to go organic.
Plus, giving up bread altogether was going to be very hard for me as I enjoy eating different types of sandwiches, and muffins, and cookies and all the stuff that are made of wheat way too much. I’m not ready to give up those yummy for my tummy’s.
Once the switch to organic breads took place I immediately saw a difference in my digestion issues. I had less bloating, gas and even noticed a decrease in aches and pains altogether.
This was a small win for me as I made my way across first base.
But there were issues started to creep in over time to include:
- It was taking a big bite out of my pocketbook for small quantities
- There weren’t very many options at my local store, if any
- It still had the preservatives and additives
- Talks of certain organic bread makers being bought out by big companies raising questionable if they would continue to be as good
Round Three, Learn To Make My Own
Once the issues starting showing face on the playing field, I knew I could do better for me and set out to figure out how to make my own bread.
Benefits of making your own bread:
- It’s cheaper in the long run
- You can make it on demand
- Better quality ingredients
- No additives
- Less preservatives
- Just tastes better!
I started with an organic basic white bread recipe for my bread machine (coming soon) that I just loved. I tweaked it here and there and made over and over again til I could do it without a recipe in hand.
I was super duper happy and yes proud of my achievement because I was winning! One up for me!
All Purpose White Flour vs Whole Wheat
I then started to educate myself on the difference between all purpose flour vs whole wheat.
And what it boiled down to was regular flour is stripped of its good stuff!
The sad thing is, this is what most of America is eating! Just carbs with no nutritional value!
There’s a great documentary you can check out on Netflix called “In Defense of Food: An Eaters Manifesto” based on a book by Michael Pollan that helped me to really understand not only the difference between White and Wheat, but also eating in general that I would highly recommend you take a glance at.
I’ve included some links here to places you can find it if you don’t have Netflix.
Psst… Just so you know, I am an affiliate of iTunes and will receive a small commission, at no additional cost to you, if you use this link to get the video.
Pssst… Just so you know, I am an affiliate of Amazon and will receive a small commission, at no additional cost to you, if you use this link to get the video.
Available on Amazon
Pssst… Just so you know, I am an affiliate of Amazon and will receive a small commission, at no additional cost to you, if you use this link to get the book.
Revamping My Recipe
So now that I knew that whole wheat was best and WHY, I’m really big on my Whys, I was now headed down the rabbit hole to get a recipe.
I did quite a bit of searching for an already outlined recipe for the bread machine but unfortunately after like the 3rd one flopping, I decided to take my good ole’ organic white bread recipe (coming soon) and turn it into a organic whole wheat recipe.
My search for the best type of whole wheat ultimately landed me dab smack in the middle of Organic Sprouted Whole Wheat.
Sprouted wheat takes whole wheat to a whole new level.
When the grains are allowed to germinate and sprout it offers greater benefits to include but not limited to:
- Higher fiber
- Improved digestibility
- Higher amounts of vitamins
- Greater ability to absorb nutrients
So it was a no-brainer for me since I need to put the best stuff possible in my body if I expect it to heal itself, right?
My Choice of Sprouted Flour
I personally chose to go with One Degree Organics for a few reasons:
- I found an awesome deal for it online and was able to buy enough to stock up on for a couple months
- I like the companies transparency and that it’s just down right clean!
- The reviews were great for their flour too, so that was an added bonus
Now that I’ve actually used it, I like the taste and love that I have no bloat! Whoop whoop!
Here are some links for you to begin your search for a sprouted flour that might help
They can be a bit pricey, which is why I went with buying it in bulk when I found the deal.
I make all my own bread these days, plus anything else that involves flour, so it’s not like it’s not going to get used.
Pssst… Just so you know, I am an affiliate of Amazon and will receive a small commission, at no additional cost to you, if you use any of these links to buy the flour.
After finding the right flour and I some how or another I managed to nail my recipe conversion on the second try! Either I’m just getting better at this whole baking thing or God was on my side that day.
Either way, I’m happy with my bread and have less guilt about eating it because it’s actually good for me!
I hope you enjoy this recipe and would love to hear your feedback!
Please let me know if you tried out, tweaked it or if something did come out right.
As always, thanks for visiting and have a blessed day!
Organic Sprouted Whole Wheat Bread Machine Recipe
1.) Dry Ingredients (Mix in large bowl)
- 1 cup Organic All Purpose Flour Sifted
- 1 cup Organic Sprouted Whole Wheat Flour Sifted
- 2 tbsp Sugar
- 3/4 tsp Salt
2.) Wet Ingredients (Mix in bread machine)
- 3/4 cup Hot Water
- 2 tbsp Olive Oil Extra virgin, Cold press
- 2 tbsp Honey Preferably local
- 1 Egg
- 2 tbsp Evaporated Milk
- 1/4 cup Applesauce
3.) Keep Separate, add last
- 2 tsp Active Dry Yeast
- Add the "Dry Ingredients" to a large bowl, mix well with a whisk and set aside.
- Add the "Wet Ingredients" to the bread machine and stir well to ensure the honey is melted and egg broke up well.
- Then sprinkle the mixture of dry ingredients on top of water to create a thin layer floating on top of liquid.Gradually and lightly (do not dump) add the remaining mixture of dry ingredients to the bread machine.
- Dig a small hole in the center of the mixture in the bread machine and add the dry yeast.
- Set the bread machine and start. - Loaf size = 1.5 pounds - Whole Wheat (this allows for extra rise time) - Crust setting, I use medium
- Once the machine begins you will need to stay close and check it a few times.The mixture will be very runny and as the paddle mixes it, it will not reach the outer edges of the bowl to get the remaining dry ingredients.Check in on it every few minutes and use a spatula to scrape down the sides and mix it into the center.Once the mixture thickens up a bit you can leave it and let the machine do the rest.
- Once the allotted time has passed and the bread has baked, carefully remove from the machine and place on a wire rack to cool.
- Once cool, use a bread slicer and long skinny knife to slice and enjoy.