Bread Baking Tips and Basic Whole Grain Bread Recipes

Mix the yeast, ½ cup water, and the sugar in a big bowl. Let the mixture sit for about 5 minutes: It will bubble (this step is called “proofing”).

Add the flour, salt, 1 cup of warm water, and the oil. Mix by hand until just combined. Turn the mixture onto a lightly floured flat working surface and knead for 10 minutes, turning the dough a quarter of a turn every 2 to 3 minutes and punching it down often to eliminate any air pocket (or transfer the mixture to the bowl of an electric dough maker and set for 5 minutes of kneading). Transfer the kneaded dough into a large mixing bowl (remember, the dough will expand). Sprinkle the dough very lightly an all sides with flour, and cover it with a clean towel.

Let the dough rise in a warm, draft-free area for 2 hours.

It will have about doubled in size.

Play with your bread shapes!

Here are just some examples of my favorites!

Shape the bread into 2 long thin loaves (or 3 or 4 skinny loaves)

If you like your bread to have less crust and more crumb, shape the dough into 2 medium loaves. Or into two two flat round loaves (this is the way we most often make it in Morocco)

If you want a loaf with no crust and all crumb (like a Pullman loaf), place the dough in 2 lightly greased loaf pans.

Place the loaves on a foil- or wax-paper-covered cookie sheet, about 2 inches apart. Slash each loaf on the diagonal in several places with a very sharp knife. Bake in a preheated 400°F oven for about 40 minutes, a little longer for larger loaves.

Whole grain baking bread:

So many possibilities!

Oat bread: Substitute ¾ cup rolled oats for ¾ cup flour in every four cups of flour (in other words: 3¼ cups flour plus ¾ cup oats instead of 4 cups flour). You can also substitute semolina, fine cornmeal, or buckwheat flour in the same proportions as the oats. Bake as for basic bread.

Herb-and-cheese bread: Add to the dough 1 cup plain yogurt, ½ cup chopped dill, and 1 cup grated cheddar. Knead all additions into the dough before letting it rise. Proceed as for basic bread. Makes 2 round loaves.

Caraway or poppy seed bread: Knead ¼ cup caraway or poppy seeds thoroughly into the dough before you let it rise. Bake as for basic white bread.

Moroccan Bread (Khobz): knead 3 tablespoons anise seeds and 1/3 cup sesame seeds into the dough before you let it rise. Shape flat round loaves, and prick all over with a fork.

Walnut raisin bread: Add to the dough: ¾ cup dark raisins, ½ cup chopped walnuts, and 2 tablespoons dark molasses. Knead all three additions into the dough before letting it rise. Shape into 2 loaves. Bake as for basic white bread.

Zaatar bread: Roll the risen dough about ½ inch thin into a rectangle or round, brush lightly with olive oil, and sprinkle generously with zaatar (a delicious Israeli mixture of sesame seeds, oregano, and sumac). Bake only for 15 to 20 minutes. Do not let the dough get crisp, or it will harden.

Focaccia:  Roll the risen dough about 1 inch thick, oblong or round. Poke it all over with a finger. Brush with olive oil, and if desired choose one or two of the following toppings, just a light smear: crushed tomatoes, oregano, ground pepper, finely chopped onion, grated cheese, and chopped fresh herbs (thyme, rosemary, sage, etc.). Bake in a preheated 350°F oven for about 40 minutes.

Water challah: If eggless challah is what you prefer, as I do, make the basic bread dough and braid it.

Egg Challah: add 2 eggs and 1/4 cup honey or sugar, and proceed with the basic recipe as above, braiding your challah the usual way. Brush the finished loaf lightly with a mixture of egg and water, and sprinkle with sesame or poppy seeds, if desired. Good word of advice about braiding the bread. Do not stretch the ropes beyond their natural movement, or they will promptly return to their original "unstretched" shape, and tear.