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Stuffed Bread…

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This was delicious. There, I said it. If you notice I also used the past tense as it no longer exists. But yes, it was delicious.

Anyhow, this began as something else. I had a hankering for a vegetarian version of a Lebanese grilled pita sandwich (arayes) but it ended up being more of a calzone or some sort of savory stove-top pie. Anyhow, as stated, it was super delicious. Made with fresh vegetables and 100% whole wheat dough it is healthy, too.  Here’s how I made it…

Start by making a quick bread dough. Any one is fine so long as it is one you like. There are plenty on this blog from which to choose (click here for bread dough recipes). You will not need an entire recipe for a single pie; the rest of the dough recipe can be frozen or baked into a loaf of bread.

While the dough is rising make your filling. The pie can literally be filled with whatever you like; I choose all vegetables but meat is also acceptable. For this filling I sauteed (in olive oil) onion, mushrooms, garlic, hot peppers, kale, beet greens, and sun dried tomatoes. I also added cheddar cheese; I would have preferred feta but had none in house. After the filling is done, transfer it to a plate and allow to cool to room temperature.

Roll the dough very thin to a circle shape. Place the filling on half of the dough and fold it over. Crimp the edges to keep everything in. Heat a skillet to high, then lower to medium. Place the pie in the pan (without oil), press it gently, then cover the pan. After a few minutes turn the pie over and recover the pan. Cook and flip the pie a couple times to ensure it is cooked but the dough doesn’t burn.

The final instruction is the most important. Eat and enjoy.

Urban Simplicity

100% Whole Wheat Bread with Honey, Oatmeal, and Flax (Yum!)

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I made this bread the other day; about 4 days ago, actually. I’ve made it before, but I often try to improve recipes. And I’m often trying to make bread healthier as well. This is a classic whole wheat bread with the addition of rolled oats and flax, both of which can absorb a lot of liquid, this is the reason the high ratio of liquid-to-flour (whole wheat flour absorbs more liquid than refined flour as well). Anyhow, this is a relatively simple to make bread recipe; it’s pretty straight-forward. And not only is it nutritious, it is also a bread with a lot of character; really delicious. This will make two or three average sized loaves, but I made it into one giant Pullman-style loaf. I’ve been eating it for the past four days.


Whole Wheat Oatmeal-Flax Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

½ cup ground flax seed

2 tablespoons vital wheat gluten

4 cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup honey

2 teaspoons kosher salt

Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the flax seed, wheat gluten, and 3 cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour (if the dough is too moist you may need to add additional flour; this will depend on how much liquid the oats absorbs). Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Things that can be carried on a bike (#675), and a recipe.

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On the bike…a camera bag with an extra lens, a jean jacket, a pair of socks, a chef’s coat, an apron, a book bag with various items, a bucket of raw bread dough, and four bread pans (recipe below).

100% Whole Wheat Bread 

Makes 2 loaves

6 cups whole wheat flour, divided 

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided 

2 teaspoons kosher salt

1/4 cup olive oil 

1/4 cup honey

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Four Ingredients / Four Loaves

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It only takes four basic ingredients to make a really good loaf of bread…flour, water, yeast and salt. Everything else is extra. With that said, when I make bread using 100% whole wheat flour (which is pretty much all I do these days) I like to add a couple or few additional ingredients. The first is a couple tablespoons vital wheat gluten as whole wheat flour has a lower gluten content than process white flour. The gluten helps the bread stay risen. I also like to add a splash of olive oil for richness and suppleness, and a bit of honey for flavor and color to the crust. So today when I made this I used seven ingredients and doubled the recipe, hence the four loaves. Anyhow, bread is easier than you may think to make, and it’s so delicious. Don’t be daunted or intimidated, just do it. You won’t be sorry. For more recipes like this click here.

100% Whole Wheat Bread

Makes 2 loaves

6 cups whole wheat flour, divided

2 tablespoons vital wheat gluten

3 cups water, divided

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

1/4 cup olive oil

1/4 cup honey

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Things that can be carried on a bike (#636)…

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A camera bag containing a camera and extra lens, and a cardboard box containing four loaves of freshly baked whole wheat bread, two 8-quart dough rising buckets, and three books.

Urban Simplicity.

Honey-Oatmeal Train Car…

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This is a loaf I made today using my Pullman loaf-pan, which I haven’t used in a while…named after a Pullman train car because of it’s similar long and narrow shape (in french it is often referred to as pain de mie). A Pullman loaf is traditionally a white and squishy and soft sandwich loaf. The one that I made–the one pictured–was made using the following recipe. Good and good for you…simple to make, too. I heard a quote recently that said (and I’m paraphrasing), homemade bread doesn’t take a lot of hard work, just time. And this couldn’t be more true.

Whole Wheat Honey-Oatmeal Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

2 tablespoons vital wheat gluten

3 ½ cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup honey

2 teaspoons kosher salt

 Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

Another Pie…

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So yes, this is another variation on a theme. I made bread today and is often the case I took a small piece of dough and made a pizza with it while the bread was rising. For this one I used a whole-wheat sesame dough, tomato sauce, pesto sauce, broccoli and spaghetti squash aglio e olio, hot peppers, and four cheese (yum!). Links to recipes are below.

For dough recipes using 100% whole wheat flour, click here.

For a really simple 10 minute tomato sauce recipe, click here.

For pesto recipes, click here.

If you want to know how to cook nearly anything “aglio e olio,” click here.

Urban Simplicity.

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