Delicious Whole Grain Bread
I used to make Honey Oatmeal Bread for our daily bread use. It is SO DELICIOUS and you honestly have never tasted toast as good as this bread makes toast. However, it doesn’t do well for most sandwiches — it’s a little too sweet and a little too crumbly. So, in researching writing The Walking Bread; The Bread Will Rise!, I came across a new recipe that I tried out. I have to say – I’ve never had homemade whole wheat bread that is this moist and this wonderful.
I LOVE this recipe. I modified it from the original recipe – using a fresh ground mixture of hard red and hard white wheat, removing any call for white flour, and replacing brown sugar with raw honey. It made the recipe even better, in my opinion.
3 TBS honey (pure, raw, local honey is always best)
1 cups warm water
2 1/4 tsp dry yeast (1 packet)
3 cups flour (I use a combination of fresh ground hard red and hard white wheat)
1/4 cup plus 2 TBS powdered milk
1 teaspoon salt (Kosher or Sea salt is best)
3 TBS butter
two large bowls
measuring cups and spoons
wooden spoon or stand mixer with dough hook attachment
thermometer if desired
1 bread pan
towel to cover bowl while dough is rising
Lightly grease a large bowl to use for rising the bread
Melt the butter
Mix 1 TBS honey with warm water. Add yeast. Let stand for 5 minutes.
Place 2 cups flour, the dry milk and salt in large bowl. Blend until well mixed. If using your stand mixture, turn on to speed 2 and add the remaining honey and the water/yeast mixture. Add the melted butter. (If mixing by hand, mix well)
Add remaining flour 1/2 cup at a time until the dough is no longer sticky.
Knead with the stand mixer for 2 minutes, or knead by hand for 10 minutes.
Once the dough becomes smooth and elastic, put it into a lightly greased bowl. Turn it once and cover with a light towel. Let it sit in a warm spot until it doubles in bulk. It will take about an hour.
Punch the dough down. Roll dough into a rectangle and roll up tightly.
Pinch the ends and place in a greased loaf pan.
Cover and let rise in a warm place until nearly double in size.
Bake at 400° degrees F (205° degrees C) for 15 minutes. Reduce the temperature to 350° degrees F (180° degrees C) and bake 20 to 30 minutes longer When you tap the loaf, if it sounds hollow, it’s done.
Remove from pan and immediately place on cooling rack.
|High in selenium
High in thiamin
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
I use a bread machine to mix my dough.
I’ve never made it with store-bought whole wheat flour — only fresh ground. If you’re using store-bought, you might want to mix in some unbleached white and see what the recipe does — play around with it some.
I did try making it with raw milk instead of dry milk and water – it was not as good. I haven’t played with it since the one time, because I have dried milk on hand, but try it if you don’t have dry milk. I know that stuff is expensive.
When adding the honey, if you have a source of local, pure, raw honey ask for the honey comb as well. Including the comb is good for you because consuming the comb increases your resistance to local allergens. And, in this case, I find that it makes for a more moist, melts-in-your mouth bread upon completion.
Often, yeast will not proof well in certain types of metal or plastic containers. Glass is best because it is nonporous, but ceramic or enamel also works.
How to knead dough by hand: Go to the link below to see a YouTube video with detailed instructions on how to knead dough by hand:
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