My head has been so full of other kinds of recipes that my breadmaking time has shrunk to nearly nothing, so when I make the time for kneading, rising and baking, I go for a recipe that maximizes the output. For the same amount of effort I put into making one loaf of whole wheat bread I can enjoy three – and get three totally different tastes, too: nutty whole wheat, savory olive tapenade and slightly sweet chocolate-apricot with crunchy pecans. I showcased the olive tapenade swirl version with my Fixings Sandwich.
(To achieve the fancy-dancy swirl as above and below, visit my recipe for Chocolate-Cinnamon Babka loaf.)
Whole Wheat Bread – Three Ways
- 3 cups warm nut milk
- 2 packages dry yeast
- 1 tbsp. agave nectar
- 3 cups bread flour
- 2 cups whole wheat flour
- 1/4 cup water
- 4 oz. unsweetened applesauce
- 1/4 cup flaxseed meal
- 1/2 tbsp. kosher salt
- 3 + cups whole wheat flour
1 recipe Oil-free Olive Tapenade, recipe below
- 1/2 cup dried apricots, chopped
- 1/4 cup chocolate chunks or chips
- 1/4 pecans, chopped
Oil-free Olive Tapenade
- 1 cup total kalamata and green olives
- 1 clove garlic
- handful of basil and a few arugula leaves
- 1/4 cup walnuts
Make the tapenade:
- In a food processor, pulse the walnuts a few times, then add the remaining ingredients and process until fairly smooth. Set aside.
Make the bread:
- In a large bowl, mix the nut milk with the yeast and agave nectar. Add the 2 cups whole wheat flour and the bread flour, stir to combine and then let dough sit for about 30 minutes.
- Stir in the water, applesauce, flaxseed meal, and salt and then add the whole wheat flour. Knead the dough, adding flour as necessary, for about 10 minutes. Depending on the moisture content, it could mean an additional 2 cups or more of flour. Place the dough in a large, lightly-oiled bowl, cover and let rise for an hour or until doubled in size.
- Preheat the oven to 350F and lightly oil 3 8″ x 4″ loaf pans. Punch down the dough and divide into 3 pieces. Cover two pieces while you work with one section. Lightly roll the first piece into a rectangle, flatten and roll up jelly-roll style. Place in one of the baking pans. Take the second piece of dough and roll/flatten. Spread the tapenade almost to the edges, roll up and gently place in the second loaf pan. With the third piece, roll/flatten the dough and then sprinkle the apricots, pecans, and chocolate chips over the surface. Knead the dough a few times to incorporate. (You can also roll this up jelly roll style – it’s a lot easier.) Form the dough into a log and place in the third loaf pan. Cover the pans with a towel or plastic wrap and allow to rise until the dough is about 1″ above the sides of the pans.
- Place the loaves in the oven and bake for about 30-35 minutes. I turn the loaves out of the pans after about 20 minutes so that the bottoms can get nice and browned. When the bottoms sound hollow when tapped, the bread is done. Allow to cool completely before serving.