Red Grape Seed Wheat Bread
There’s nothing like baking homemade bread for your family, because you know just how much love and care goes into it, along with all the best ingredients. This recipe takes all that a step further, putting you in touch with the actual family farmers that grow the wheat for the flour. Red grape seed in the whole wheat flour blend lends a distinctive flavor to this soft and nutty sandwich bread.
This is a sponsored post, written by me, and created in partnership with White Lily. All opinions expressed herein are straight from my heart.
You guys! I made bread!
This is kind of a big deal for me. I am not the most confident baker when it comes to yeast. But boy do I enjoy it. There is nothing quite like homemade bread. I love the feel of the dough, the aroma of the yeast, and of course slicing into a fresh, warm loaf and slathering it with melting butter is one of life’s great pleasures.
I have had some homemade bread fails, but this certainly was not one of them. In fact, this was probably my greatest bread success. My kids are actually eating this bread! No small feat for the mom of two notoriously picky little buggers.
I have always fed my kiddos whole wheat bread for their pb&j sammies and such, but of course it was of the store-bought variety. Honestly, this was not much of a leap for them. Texture- and flavor-wise, it’s very similar to the soft, slightly nutty flavor they are already used to.
The big difference is, I can feel SO good about feeding them this bread, because not only do I know exactly what’s in it, but I even know exactly where the flour came from and how the wheat was grown.
A few weeks back, I got an email from the folks at White Lily Flour. Are you familiar with White Lily? I knew a little bit about the brand, even though it has never before been available in my part of the country. Even as a Yankee from Philly, I knew that White Lily is a super high-quality product with a hugely loyal following in the south. There are some bakers who wouldn’t even consider making biscuits with anything else!
The great news is that soon White Lily will be available nationwide, to any and every baker who wants nothing but the best ingredients for their families. They’ve started by teaming up with Shepherd’s Grain, a group of wheat farmers who have dedicated themselves to sustainable agriculture.
I ended up traveling to Spokane, Washington to visit one of the farms and meet one of the founders of Shepherd’s Grain. The experience was tremendous and I’m so happy to pass along some of what I learned!
I grew up with dairy farms all around me, but Spokane was a whole different world. The wheat fields just go on for days. The farms are big and sprawling, but they’re owned by families just like yours and mine. Most of them have been handed down through the generations. They all seem to know each other, just like the neighbors they truly are.
I, along with a handful of other bloggers and a few of the folks from White Lily, came together with Fred Fleming and his wife, on the patio of their farmhouse at Lazy YJ Farms. We ate this bread, along with lots of other wholesome and delicious treats, while learning about the farming practices of all the growers that are a part of Shepherd’s Grain. Fred and his colleagues are passionate about sustainable agriculture and it was inspiring to hear about their dedication to preserving the soil and ensuring that their harvest is pure, organic, and non-GMO. There is so much to it; I would highly encourage you to click here to learn more about the high standards they uphold, and some of the ideals they stand behind.
For this bread recipe, I used the Red Grape Seed All Purpose Wheat Flour Blend. It is a combination of the whole wheat flour you’re probably already used to, blended with ground red grape seeds. The grape seeds are a by-product of the wine-making process, happening nearby to the wheat farms. Blending the flour with ground grape seeds lends a distinctive flavor to baked goods while also reducing the carbon footprint for both grape and wheat farms.
The neatest thing is being able to trace the flour I used back to the farm from which the wheat was grown. On White Lily’s site, there’s an option to “Trace your Flour.” Enter in the code from the back of the package and learn about the family farm. My bag of flour can be traced to Cherry Creek Ranch and the Smith’s in St. John, Washington:
My grandfather, Edgar W. Smith, was raised on a farm near Pendleton, Oregon. … He saved his money and during the depression he had some cash and was able to purchase much of the farm that my son, his mother and I are so privileged to enjoy today. … My father, Jackson W. Smith, joined my grandfather following WWII, and was actively engaged through the mid ’80s. I joined my father in 1973; 4 years after graduating from Washington State, and my son, Jeremy joined me following his graduation from Walla Walla in 2000.
How cool is that??
This particular bread recipe is can be used in so many ways, but I highly recommend toasting it, slathering it with creamy ricotta, and drizzling it with sweet summer cherry compote. A sprinkling of cracked black pepper provides a nice, spicy counterpoint.
White Lily Red Grape Seed Flour Blend is now available through Smucker’s online store, along with their White Grape Seed Flour Blend and their Enriched All Purpose Wheat Flour. All of these flours can be subbed cup-for-cup with regular all-purpose flour. Soon, they will be available in retailers across the country. Keep an eye out so you can make this fabulous loaf for your family too!
This post contains affiliate sales links.
Red Grape Seed Wheat Bread
- Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the honey and 2 tablespoons of the butter.
- Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
- Lightly mist a 9x5-inch loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350°F.
- Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
- Brush with remaining 1 tablespoon butter.
- Remove from pan and cool completely on wire rack.