Yesterday was the final day of the month-long Whole Grain Challenge. If you participated, I hope you found some new ways to work whole grains into your diet.
I didn’t get in as many meals with whole grains as I had hoped, but taking the challenge did result in one permanent change for me – I started eating Overnight Oats almost every morning for breakfast. This is a big nutritional improvement over what had been my usual breakfast (cold cereal), so I think the challenge was worth it for that alone.
I did want to share one more recipe with you to wrap up the challenge. This is my homemade 100% whole wheat bread recipe. It takes about 5 minutes of active time if you have a bread machine, and the bread comes out great time after time.
1 1/4 cups warm water (not too hot)
3/4 tsp kosher or sea salt
1 Tbsp olive oil
1 Tbsp honey, brown rice syrup, agave syrup or molasses
2 1/2 cups whole wheat bread flour (this is 100% whole wheat flour with a higher gluten content – find it in the bulk bins at your natural food co-op)
1/4 cup vital wheat gluten
2 tsp active dry yeast
Place all of the ingredients in the bread machine in the order listed. I set it to the dough cycle, then transfer it to a bread pan and bake in a 375 oven for 40 minutes after it has risen in the pan again, but you can just run the bread machine on the whole wheat cycle, too. It’s the perfect bread for a veggie sandwich!