Craving the aroma of freshly baked bread wafting through your home? There’s a certain magic to transforming simple ingredients into a golden-crusted loaf, and Bob’s Red Mill makes it easier than ever to achieve that baking bliss. For decades, Bob’s Red Mill has been synonymous with high-quality grains and flours, trusted by both seasoned bakers and enthusiastic beginners. Their commitment to using the finest ingredients, milled with care, has made them a staple in pantries across the globe.
Bob’s Red Mill isn’t just about granola anymore – it’s the key to unlocking amazing homemade bread. The secret lies in their exceptional flours. From the heartiest whole wheat to the most delicate all-purpose, and from gluten-free blends to specialty flours, Bob’s Red Mill offers a flour for every bread-baking ambition. Their commitment to freshly milled grains results in superior flavor, texture, and nutritional value that will elevate your homemade bread to a whole new level. This is what makes using their flours so special.
So, what’s in store? This article will guide you through a selection of delicious and accessible Bob’s Red Mill bread recipes, from classic loaves perfect for sandwiches to innovative creations bursting with flavor, ideal for both beginner and experienced bakers. We’ll explore a variety of recipes, offer invaluable tips, and tackle common baking challenges, ensuring your journey to bread-baking mastery is both enjoyable and successful.
Classic & Everyday Breads
Let’s begin with the essentials: the bread you reach for every day. These recipes are designed to be reliable, easy to follow, and produce loaves that are perfect for sandwiches, toast, or simply enjoying with a bit of butter.
Simple Whole Wheat Bread
There’s nothing quite like the wholesome goodness of freshly baked whole wheat bread. Its nutty flavor and hearty texture make it a versatile choice for everything from your morning toast to a satisfying sandwich at lunchtime. Using Bob’s Red Mill Whole Wheat Flour guarantees a superior loaf, rich in flavor and nutrients.
Ingredients:
- 3 cups Bob’s Red Mill Whole Wheat Flour
- 1 teaspoon salt
- 1 tablespoon sugar or honey (optional)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil or melted butter
Instructions:
In a large bowl, whisk together the whole wheat flour and salt. If using, add the sugar or honey. In a separate bowl, combine the warm water and yeast, and let it stand for 5-10 minutes, until foamy. This is how you know your yeast is active! If it doesn’t foam, your yeast may be old, and you’ll need to start over with fresh yeast.
Pour the yeast mixture and the olive oil (or melted butter) into the dry ingredients. Stir with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Kneading: If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough becomes smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes, until the dough pulls away from the sides of the bowl and forms a ball.
First Proofing: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Shaping and Second Proofing: Gently punch down the dough to release the air. Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30-45 minutes, or until it has puffed up slightly.
Baking: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Let the bread cool on a wire rack before slicing and enjoying.
Remember to let your bread cool completely before slicing; this allows the crumb to set properly. The result will be an incredible loaf, full of flavor and texture, thanks to the quality of the Bob’s Red Mill Whole Wheat Flour.
All-Purpose Flour Sandwich Bread
For a lighter, more versatile bread perfect for sandwiches, look no further. This recipe utilizes Bob’s Red Mill All-Purpose Flour to create a soft, fluffy loaf with a perfect crumb structure.
Ingredients:
- 3 cups Bob’s Red Mill All-Purpose Flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm milk (105-115°F)
- 2 tablespoons unsalted butter, melted
Instructions:
Combine the flour, salt, and sugar in a large bowl. In a separate bowl, combine the warm milk and yeast, and let it proof for 5-10 minutes. Add the melted butter and the yeast mixture to the flour mixture. Stir until a shaggy dough forms.
Knead the dough for 5-7 minutes by hand, or about 5 minutes with a stand mixer. Follow the same proofing, shaping, and baking guidelines as with the whole wheat bread recipe. Bake at 350°F (175°C) for 30-35 minutes.
This bread is the ultimate canvas for your favorite sandwich fillings. The Bob’s Red Mill All-Purpose Flour provides the perfect foundation for a delicious and easily customizable loaf.
Specialty Breads
Ready to explore more complex flavors and textures? These recipes showcase the versatility of Bob’s Red Mill flours and introduce you to some exciting bread-baking adventures.
Rye Bread
Rye bread offers a distinct tang and complex flavor that elevates any meal. Bob’s Red Mill Rye Flour brings an authentic taste to this classic bread. Be prepared for a unique baking experience!
Ingredients:
- 1 cup Bob’s Red Mill Rye Flour
- 2 cups bread flour (for structure)
- 1 teaspoon salt
- 1 tablespoon sugar or molasses (optional)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 1 tablespoon caraway seeds (optional)
Instructions:
Mix the rye flour, bread flour, salt, and sugar (if using) in a bowl. In another bowl, proof the yeast in warm water. Add the yeast mixture to the dry ingredients. Knead the dough until it becomes smooth and slightly sticky. Rye flour tends to be stickier than wheat, so don’t over-flour the surface. The use of bread flour helps the structure. Add caraway seeds, if desired.
Let the dough rise in a warm place for about 1 hour. Shape into a loaf and let rise again for about 30-45 minutes. Bake at 375°F (190°C) for 35-40 minutes.
Sourdough Starter and Bread
For the more adventurous baker, creating your own sourdough starter is a rewarding experience. It takes time and patience, but the results are incredibly satisfying. Bob’s Red Mill flours are excellent choices for feeding your starter.
Creating a Sourdough Starter:
Ingredients
- 1/2 cup Bob’s Red Mill unbleached all-purpose flour
- 1/4 cup unchlorinated water (room temperature)
Instructions:
Day 1: In a clean jar, mix the flour and water. Mix well. Cover loosely with a lid or plastic wrap. Let it rest at room temperature (around 70-75°F) for 24 hours.
Days 2-7: Add 1/2 cup of flour and 1/4 cup water to the jar daily. Discard half of the starter before each feeding (optional). Stir well after each feeding.
After about a week, your starter should be bubbly and active. You can test it by dropping a small amount into water; if it floats, it’s ready to bake with! You may need to feed your starter a few more times. Then your Bob’s Red Mill sourdough journey can begin!
Sourdough Bread Recipe:
Ingredients:
- 1 cup active sourdough starter
- 3 cups Bob’s Red Mill bread flour
- 1 teaspoon salt
- 1 1/4 cups warm water
Instructions:
In a large bowl, mix starter, flour, water, and salt. Let rest covered for 30 minutes. Fold the dough every 30 minutes for 2-3 hours, or until dough is strong. Shape into a round and proof in a banneton basket or bowl lined with a floured cloth. Let it rise in the refrigerator for 12-18 hours. Bake at 450°F (230°C) for 45 minutes, with steam in the oven.
Gluten-Free Options
Baking gluten-free bread can seem daunting, but with the right flours and techniques, delicious results are achievable. Bob’s Red Mill offers excellent gluten-free flour blends, simplifying the process.
Gluten-Free Bread
Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a fantastic starting point for gluten-free baking. It’s formulated to mimic the texture of wheat-based flours.
Ingredients:
- 3 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 2 teaspoons xanthan gum (if not already in the flour blend)
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions:
Whisk together the gluten-free flour, xanthan gum (if using), and salt. Add the sugar or honey, yeast, warm water, olive oil, and apple cider vinegar. Mix for 2 minutes with a mixer or with a spoon. Pour the dough into a greased loaf pan. Let rise for 45-60 minutes. Bake at 375°F (190°C) for 45-50 minutes.
Gluten-free breads often benefit from the addition of xanthan gum, which acts as a binder to replace the gluten. Patience is key, as gluten-free doughs can rise differently than traditional wheat-based doughs.
Gluten-Free Seed Bread
Enhance your gluten-free bread with the addition of seeds. They contribute flavor, texture, and added nutrients.
Ingredients:
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1 cup Bob’s Red Mill Gluten-Free Oat Flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- 1/2 cup mixed seeds (sunflower, pumpkin, flax, etc.)
Instructions:
Follow the same mixing, proofing, and baking steps as in the previous recipe, adding the seeds to the dough before the first proofing. You can also sprinkle some seeds on top of the loaf before baking.
Baking Tips & Tricks
Achieving bread-baking success requires a little knowledge and a dash of patience. Here are some essential tips to enhance your experience using Bob’s Red Mill bread recipes:
Flour Selection
Choosing the right flour is the cornerstone of successful bread baking. Consider these points:
- Whole Wheat Flour: Perfect for hearty, flavorful loaves with a slightly denser texture.
- All-Purpose Flour: Versatile choice for many bread recipes, providing a good balance of texture and flavor.
- Rye Flour: Adds a distinct, tangy flavor and chewy texture to rye bread.
- Gluten-Free Blends: Designed to mimic the behavior of wheat flour in baking, allowing for delicious gluten-free breads.
- Bread Flour: Bread flour will help with the structure and rise of your loaf.
Yeast and Proofing
Yeast is the lifeblood of bread. Always check your yeast’s activity and keep it in a cool, dry place. For best results:
- Activate the Yeast: Proofing the yeast in warm water (around 105-115°F) is essential to ensure it’s active.
- Warm Environment: Create a warm and humid environment for proofing to speed up the process.
- Patience is Key: Let the dough rise adequately. The rise time depends on the recipe and the temperature of your environment.
Kneading Techniques
Kneading develops the gluten in the flour, which gives the bread its structure. You have two options:
- Manual Kneading: Knead on a lightly floured surface for the recommended time, usually 5-10 minutes.
- Stand Mixer: Use the dough hook attachment and knead on medium speed for the recommended time. Be careful not to over-knead.
The dough is ready when it’s smooth, elastic, and springs back slightly when poked. Do not over-knead.
Troubleshooting
Baking bread can sometimes present challenges, but don’t worry! Here’s how to tackle some common problems:
- Dense Bread: Might be under-proofed, over-kneaded, or the yeast may not be fresh.
- Poor Rise: Yeast may be inactive, water may be too hot (kills yeast), or the proofing environment is not warm enough.
- Crusty Top: Lower baking temperature or tent the loaf with foil during the baking process.
Storage
Proper storage is essential to maintain the bread’s freshness. Here’s how:
- Room Temperature: Store bread in a bread box, a paper bag, or a loosely covered container.
- Freezing: For longer storage, wrap the bread tightly in plastic wrap or foil and freeze. Thaw at room temperature.
Bob’s Red Mill Flour Focus & Alternatives
Bob’s Red Mill offers a vast array of flours, each adding a unique character to your baked goods. Experimenting with different flours is a great way to personalize your bread-baking experience.
Highlighting Specific Flours
Beyond the basics, explore these options:
- 10-Grain Blend: Adds a nutty flavor and a boost of fiber. Great for hearty loaves.
- Ancient Grains Blends: Explore flours like spelt or kamut for a unique flavor and texture.
- Oat Flour: Perfect for adding a subtle sweetness and soft crumb to bread.
Ingredient Considerations
Feel free to customize your recipes to suit your tastes. Try these ideas:
- Sweeteners: Experiment with honey, maple syrup, or brown sugar for a different flavor.
- Add-ins: Include seeds, nuts, dried fruits, or herbs to add flavor and texture.
Remember to adjust ingredient amounts slightly to compensate for changes in ingredients. For example, wet ingredients will need a bit more flour.
Conclusion
Baking bread is a rewarding endeavor. From the first mix of ingredients to the moment you pull a fragrant loaf from the oven, there’s a genuine satisfaction that comes from creating something delicious from scratch. With these Bob’s Red Mill bread recipes and the baking tips provided, you have everything you need to begin your journey to bread-baking bliss.
So, what are you waiting for? Get baking! Experiment with these recipes, try different flours and flavor combinations, and don’t be afraid to get creative. Share your creations in the comments below. Whether you’re a seasoned baker or just starting out, the world of homemade bread is waiting to be explored.
The joy of a warm, freshly baked loaf is a treasure to be shared. With Bob’s Red Mill as your baking partner, your kitchen will soon be filled with the irresistible aroma of homemade goodness.
