My Daily Bread

100% whole red wheat, kneaded loaf — dense and chewy, with a nutty flavor.

Ingredients

Red whole wheat flour — 565 g (≈ 4 3/4 C)
Water — 365 g (1 9/16 C)
Molasses — 1/3 C (112 g)
Oil — 1/3 C (73 g)
Table salt — 2 tsp (12 g)
Active dry yeast — 1 packet (≈ 2¼ tsp, 7 g)

Volumes are shown as fractions of a cup. Amounts ≥ 1 cup are rounded to the nearest 1/16 cup (1/16 C = 1 Tbsp). For example: 9/16 C = 1/2 C + 1 Tbsp)

↩ Seed Nut Raisin Bread

Mixing

Mix all dry ingredients in a bowl.
Mix molasses and oil in a large mixing bowl.
Add very warm water to the molasses and oil.
Add dry ingredients and mix thoroughly until no dry flour is visible.
Rest covered for 1 hour.

↩ Seed Nut Raisin Bread

Knead & Rise

Knead for 5–7 minutes.
Roll into a ball, oil lightly, and place in a covered, lightly buttered or oiled bowl.
Allow to rise until doubled.

↩ Seed Nut Raisin Bread

Shape, 2nd Rise, & Bake

Preheat oven to 350ºF.
Shape loaf, oil lightly, and put in a buttered or oiled loaf pan.
Allow to rise, covered, until the dough crown(highest middle point) is ~1 inch above the rim.
Bake at 350ºF until the bread reaches an internal temperature of about 200ºF (about one hour).

Nutrition per Loaf

Calories	Protein (g)	Fat (g)	Fiber (g)	Carbs (g)	Sugar (g)
2548	79.8	83.0	60.5	430.7	94.6

Totals are approximate; brand, milling, and measurement differences affect results.

← Back to Baking

Nut, Seed, Raisin Bread Adjustments to My Daily Bread Recipe

Add one beaten egg to wet ingredients
Reduce water from 365 g to 330 g (compensates for additional water from the egg).
Add the following to the wet ingredients, and mix well before adding dry ingredients: unsalted pumpkin seeds 20 g, sunflower seeds 10 g, raisins 75 g, and coursely chopped walnuts 75 g.
Use your own ingredients and weights, so long as you adjust the water for any wet ingredients you add. I've not tried adding more than 180 g total weight, though, so I'd be conservative as you experiment with adding more.
Bake at 350º F for 50 minutes or to internal temperature of 190-195º.

Challah variation photo or drawing (placeholder)

Challah Adjustments to My Daily Bread Recipe

Replace molasses with honey.
Add 2 beaten eggs to wet ingredients and mix thoroughly before adding dry ingredients.
Reduce water to 295 g to compensate for water in the eggs.
Before baking, brush loaf with egg wash (1 beaten whole egg) on visible surfaces.
Bake at 350ºF for about 50 minutes, or until internal temperature reaches 190–195ºF.