Is it possible to can bread? Is there a way to make homemade your bread last for months or, even better, for years without it being spoiled and still be edible? Well, I have made a delicious and highly nutritious recipe for whole wheat bread, baked it in mason jars so they are canned and what happened was as follows…

INGREDIENTS:

1 teaspoon dry yeast
400 ml lukewarm water (this quantity can vary – read the recipe below)
350 g whole wheat flour
70 g ground flaxseed
70 g pumpkin seeds
70 g sunflower seeds
50 g oatmeal flour
570 g sesame seeds
1 teaspoon dry yeast
1/4 cup olive oil
1 tablespoon of brown sugar
1 teaspoon of salt

METHOD:

Add all the dry ingredients into a large bowl, do not allow the yeast and the salt to touch each other, as the salt will compromise the yeast leavening properties.
Add the lukewarm water, little by little, and add the olive oil. The amount of water can vary depending on the quality or brand of flour you’re using. Mix to combine.
Once the dough is mixed through, cover the bowl with a tea towel or a shower cap and let it proof for 1 hour in a dry warm place.
For this process you will need three mason jars that have a straight shape, otherwise, the bread won’t slide out of the jars.
Wash the jars with soap and water or dish wash them, then sterilize them by boiling the jars and the lids in water for 25 minutes. After this time, remove the jars and the lids from the water, place the jars upside down on a tea towel and wait until they are completely dry.
Once the jars are dry, brush the inside thoroughly with vegetable oil
Half-fill each of the jars with the dough, brush the dough tops with oil, and allow the bread to proof for further 20 minutes with the lids open.
Place jars on one of your oven racks, place a silicon mat on top of the rack so the jars don’t slip, then carefully place them in the oven’s lowest rack.
Do not close the jars, the bread is supposed to bake with the lids open.
Bake the jars for 40 to 45 minutes at 200c/400f.
Remove the rack with the bread jars from the oven and allow the bread to be cooled enough for handling, then remove the bread from the jar, and if you are freezing them, wrap them in cling film and freeze them for up to 3 months.
If you are planning on gifting the bread to someone, you must do it immediately after you baked the bread, otherwise, freeze it until the day you’re gifting it. Don’t forget to tell the person you are giving the bread to immediately remove it from the jar or keep the bread refrigerated or frozen until consumption.
Remove the bread from the jar, and if you are freezing them, wrap them in cling film and freeze them for up to 3 months.
TIP: If you prefer to bake the bread in a traditional way, you can make two loaves of bread, just follow all the instructions except what refers to the jars and bake it for 40 to 45 minutes at the same temperature mentioned in the video.

CUPS CONVERSION:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz

🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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I HAVE MADE THE VIRAL CANNED BREAD RECIPE AND HERE’S WHAT HAPPENED: – Recipe by chef Jana Pinheiro

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