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Honey Whole Wheat Bread (delish!)

By April 24, 2015 4 Comments

Here it is, my go-to homemade bread recipe passed down from the ancestors of old to me and now to you! Delicious, nutritious, easy to make, this bread winner is especially dreamy just out of the oven with a pat of melted butter…bread3The finished product may remind you of the good earth.

yeastYou’ll begin with hot water, honey or maple syrup, and a dab of shortening. (Brown sugar works well too, but we’re veering toward more natural products.) Next, using the same measuring cup used for the honey/maple syrup, you’ll add warm water and yeast. This way the yeast flirts with the sugar on the bottom of the measuring cup to make the magic happen.

risingAdd more water, a bit of salt, and white whole wheat flour and that’s it. The party has started.

bread2 The dough will rise twice for two super loaves. I like to bake bread on our baking stones, with a little corn meal laid down underneath. After the second coming rising, the dough looks like this beauty.

bread3 Bake at 400 for about 24-30 minutes. I mean, is that beauteous or what?

DSC_0041 If you prefer more traditional loaves, you can plunk dough in bread pans. Could even sprinkle some oatmeal on top. Let rise until double in size like so:DSC_0043We are now ready for the oven!

Time? Yes, homemade bread takes time. It requires a morning, afternoon, or evening at home so bread can rise. The anticipation is part of the joy of baking, adding one ingredient at a time, letting dough rise, the smell of flour and gluten rising in the air and then baked bread filling the kitchen while children jump at your feet (drooling. always drooling.)

bread6

 

Honey Whole Wheat Bread

1/2 cup hot water

1/2 cup honey or pure maple syrup

3 tablespoons shortening

1/2 cup warm water

3 teaspoons yeast

1 1/2 cups warm water

2 teaspoon salt

6 cups whole wheat white flour (OR 3 cups white flour and 3 cups whole wheat white)

Directions:

1. Combine first three ingredients: 1/2 cup hot water, 1/2 cup honey or maple syrup, 3 tablespoons shortening. Mix until dissolved. (I use a kitchen aid mixer with dough attachment but this is optional – bread can be made completely by hand).

2. Combine *next two ingredients: 1/2 cup warm water and 3 teaspoons yeast. Let stand about 5-10 minutes until frothy/bubbly. *(Use the 1-cup measuring cup you used for the honey/maple so the yeast will rise in the water.)

3. Pour yeast mixture into mixer/bowl where the first three ingredients are waiting.

4. Add 1 1/2 cups warm water, 2 teaspoons salt, and 3 cups of the flour. Beat vigorously to make a sponge. Mix in remaining 3 cups flour (and 1/2 cup wheat germ or cracked wheat if you like). Knead or mix, adding more flour as needed. You want to be able to knead or mix until it no longer sticks to your hands.

5. Leave in mixer bowl and cover with a damp towel or saran wrap, preferably in a warm place. Let rise until double in bulk (45 min-1hour.) Punch down. Form into two loaves. Put on prepared pizza stones (sprinkled with corn meal) or in bread pans (with a non-stick spray). Let rise double in bulk again (30-45 min).

6. Bake on 400 for 24-30 minutes until the bread is toasty brown.

yumAnd then you may eat.

Happy Weekend, bread fans!

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4 Comments

  • Kim says:

    This looks delish! I’m gonna try it as soon as I get home!

  • 4amwriter says:

    I love to bake bread. My mother used to bake bread all the time, so often, in fact, that she rarely bought bread from a store when I was growing up. And the smell of bread baking…oh my goodness, that’s reason enough to bake a loaf in your own oven. Your recipe looks fantastic!

  • Dana says:

    Yum! I have a bread machine but it gets all wonky on me, so I may just give up and bake it the old fashioned way. I’m hungry now…

  • W.R. Gingell says:

    I just finished making this loaf (a half lot, to make just one loaf) and it is so yummy! I’ve just started making my own bread because of a medical condition that means I have to watch my sodium. Never before knew how much sodium was in bread!
    I about halved the amount of salt in it, and it’s now safe for me to eat 🙂

    BTW, am stopping by from The Reef, via Colin Smith’s blog 🙂 Nice to ‘meet’ you! I really love this recipe.

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