I’ve been wanting to make bread for awhile now but have been putting it off knowing how long it takes. And the process: rise, knead, rise, bake, flour everywhere, yeah right. But I finally took it on. I wanted to go with a whole wheat, sandwich/loaf style of bread like what you would buy in the store or get out of a bread maker. I actually bought a loaf pan about 4 months ago for this very moment. I did have to go to the store for one ingredient which is the key to whole wheat bread actually rising well, vital wheat gluten. I ended up finding it at Whole Foods Grocery after trying walfarts. This bread come out wonderful. It was perfect with some butter and jam on it, we had several pieces that same way the next day. I do recommend this recipe and will be making it again, 6 thumbs up from this house. There’s nothing like making great tasting staple foods from scratch and so much healthier. Now for some veggie sandwiches!
Honey Whole Wheat Bread
- 1 1/2 c. (12 oz.) warm water (110 degrees)
- 3 T. coconut oil (olive oil or melted butter will do)
- 2 T. honey
- 3 1/2 c. whole wheat flour
- 1 T. vital wheat gluten (health food stores/whole foods)
- 2 T. wheat germ (optional)
- 1/2 t. turbinado sugar, blended into a fine powder (only needed if your using active dry yeast as opposed to instant)
- 1 1/2 t. sea salt
- 1 1/2 t. instant yeast (1 to 1 1/2 T. active dry yeast, dissolve this kind in the warm water and sugar separately before adding to the other ingredients, maybe even let rise for a few minutes covered)
Combine ingredients and mix. The dough will be a little wet. Cover and let rest for 20 minutes. Now knead dough for 10 minutes then let rise again, covered, for 1 to 2 hours or until double in size or about.
After dough has risen deflate dough gently and shape into a log and put in 9×5 inch bread pan sprayed with cooking oil. Spray some plastic wrap and lightly lay over top with sprayed side down then lay a towel on top of that (this prevents the towel from sticking to the dough during rising) . Let your dough rise again for another 30 minutes to 1 hour, till its risen 1 to 2 inches above pan. Preheat oven to 350 degrees for about 20 minutes (start during the final rise). Bake bread for 45 minutes or until it becomes a nice dark golden brown, you know crust color.