I’ve always thought that bread was super hard to make and for that reason, I’ve been hesitant to try my hand at whipping up my own recipe. However, recently I’ve been feeling more adventurous. That combined with my desire to know exactly what’s going into my food has caused me to step outside the box and try my hand at bread. While I’m working my way up to loaves that can be used for sandwiches (be on the lookout for that soon!), I recently thought I had ruined a batch of bread but quickly discovered that it was meant to be something even better; Butter and Garlic Whole Wheat Bubble Bread!
Let me preface this recipe by saying that my butter and garlic whole wheat bubble bread recipe was not an intentional creation. I was working on loaf bread but didn’t make a big enough batch to fill my loaf trays. I was ready to throw the entire thing away until I started thinking through how I could take my small amount of dough and make it into something that my family could still enjoy. By rolling it into balls, covering it with garlic and butter and then baking it just the right amount of time, I was able to create a fun side dish that’s perfect for pairing with any number of meals. Even better, this garlic and butter whole wheat butter bread takes a fraction of the time that it takes to cook a loaf of bread, making it perfect for those busy weeknight dinners.
- 1 cup of warm water
- ½ cup of warm milk
- ½ tablespoon of quick rise yeast
- ½ cup of honey
- Pinch of salt
- ¼ cup of olive oil
- 5 cups of finely ground whole wheat flour
- 1 teaspoon of butter, melted
- 1 teaspoon of freshly minced garlic
- Finely chopped oregano for garnish
- Mix together the hot water and warm milk and and in the yeast, stirring it gently.
- Once the yeast has began to dissolve, add the honey and stir.
- Pour the whole wheat flour into the bowl of your mixer and add the oil.
- Slowly pour in the yeast mixture, mixing with a bread hook while you are adding the liquid.
- Mix on low speed with the bread hook until a stocky dough forms.
- Lock the mixer base in place and knead with the bread hood for 10 minutes on medium speed.
- Remove the kneaded dough from the mixer and pull off tablespoon size pieces, rolling them into balls.
- Arrange the dough balls in a greased glass pan.
- Allow to rise for 20 minutes.
- Melt the butter and add the garlic. Baste the bread with the mixture
- Bake on 350 degrees for 25 minutes or until brown.
- Baste with more butter and sprinkle oregano over the top.
- Pull apart and enjoy!
While it can easily take all day to make the perfect loaf of bread, this butter and garlic whole wheat bubble bread takes less than an hour, making it a perfect side dish. To start, I mixed together my warm water and milk and added in my quick rise yeast, stirring it gently and allowing it to dissolved until it became frothy.
Once I had dissolved my yeast in the milk and water mixture, I poured in my honey, stirred it and allowed it to sit and proof for about five minutes. While my yeast mixture was sitting, I added my wheat flour (make sure you use finely ground wheat flour) to the bowl of my stand mixer and attached my bread hook. Once my yeast mixture was ready, I poured in my olive oil and the yeast mixture, mixing all the ingredients with my bread hook as I poured them in.
Once everything was combined, I locked my mixing bowl into place and kneaded the mixture with my bread hood on medium speed for ten minutes. At the end of the ten minutes, my dough was stiff and only slightly sticky.
After removing my dough from my mixing bowl, I simply pulled off tablespoon size portions of it and rolled them into balls. Then I lined my glass baking pan that was sprayed with cooking spray with the dough balls. Once I had filled my pan completely, I let them sit and rise in a warm place for about 20 minutes. Then I melted my butter, mixed in my garlic and basted the bread with the mixture.
I immediately placed my butter and garlic whole wheat bubble bread into the oven and cooked it for 20-25 minutes on 350 degrees, baking just long enough to cook the bread completely. Due to the size, this whole wheat bubble bread took much less time to cook than a loaf. Once the bread was golden brown, I removed it from the oven, basted it with a little more melted butter and sprinkled on some oregano. Then my butter and garlic whole wheat bubble bread was ready to serve.
Instead of having to cut it with a knife, this fun side dish can be pulled apart for perfect, bite size pieces of whole wheat bubble bread that the whole family adores.
It’s a fun and delicious way to serve up a side I feel great about with any variety of dishes and truthfully, it’s a bread recipe that anyone can whip up with no bread making experience at all!
Now tell me, have you ever made whole wheat bubble bread and what did your family think of it?