Easy Whole Wheat Homemade Bread

I am happy to say that I think I might finally be making friends with Tiny Oven. I will never love him the same way as I did Dream Oven back in Arkansas, but we are working out our differences.

I’m hoping you won’t think me completely crazy when I tell you that I often reason with Tiny Oven like this,

Now, Tiny Oven, I have put some love into kneading this bread and I would really appreciate it if you would bake it all the way through and not burn it on the top this time.

Also, I’ve learned that you cannot turn your back on Tiny Oven. He does more damage in five minutes than any other oven I’ve ever owned could do in twenty. My phone timer is ringing constantly to remind me not to leave Tiny Oven to his own devices. Rotate! Change levels! Check! Check! Check! is the only way to a successful dinner with Tiny Oven.

I have shared my standard homemade bread recipe before, but I am reposting in honor of finally making it with some success here in Scotland. And I have added the weight measurements that are used in all recipes here, as well as the sorts of flours I have found to be working for me from the market.

I know you will also appreciate that I had to make this bread at noon in order to get proper pictures of it, because friends, dinnertime is already long past sunset here in Aberdeeen.

Easy Whole Wheat Homemade Bread

1 cup warm water (235 ml)

1 scant tablespoon yeast

1 tablespoon honey

1 teaspoon salt

1 tablespoon olive oil

1 3/4 cups plain white flour (150 grams)

1 1/2 cups whole wheat or wholemeal flour (150 grams)

Dissolve yeast in warm water. Add honey and salt. Combine flours in a separate bowl and mix loosely with a fork. Then stir into the yeast mixture and mix with a fork and hands until the dough comes together. Knead for about 5 minutes. Cover dough in oil and set aside, covered, to rise until doubled, for 45-60 minutes. (less if you set it near your simmering soup pot). Form dough into one large loaf or if you have a very fast baking Tiny Oven, form into three very small loaves. Place on parchment lined half sheet pan (quarter sheet in Tiny Oven) and allow to sit about 20 minutes. Cook at 400 degrees F for 20 minutes or until browned on top. In Tiny Oven, cook for 12 minutes at 175 degrees C.

Enjoy!