If you haven't realized yet from other posts, I operate another blog and have for several years. Back to the Basics is mostly a gardening/urban homestead/health blog. I decided to move most of my recipe posts to a new blog, one strictly for cooking baking and food. It may not be necessary but I have indicated in each blog post if the recipe had been posted previously at Back to the Basics. Here's another one!
My hubby and I are DONE with the
21-day purification program and we're looking forward to integrating a
few items back into our diets. Homemade bread is one of those
delicious foods I have missed.
When I'm in a hurry and I don't have time to really search for a recipe I typically use allrecipes.com. I normally choose a very simple recipe for the ingredients I'd like to prepare and then amend to my (or my hubby's) liking.
When I'm in a hurry and I don't have time to really search for a recipe I typically use allrecipes.com. I normally choose a very simple recipe for the ingredients I'd like to prepare and then amend to my (or my hubby's) liking.
Whole Wheat Bread
Ingredients
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
Directions
In
a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups
white bread flour, and stir to combine. Let set for 30 minutes, or until
big and bubbly.
Mix in 3
tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole
wheat flour. Flour a flat surface and knead with whole wheat flour
until not real sticky - just pulling away from the counter, but still
sticky to touch. This may take an additional 2 to 4 cups of whole wheat
flour. Place in a greased bowl, turning once to coat the surface of the
dough. Cover with a dishtowel (or a large glass bowl). Let rise in a
warm place until doubled.
Punch down,
and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and
allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake.
Lightly
brush the tops of loaves with 2 tablespoons melted butter or margarine
when done to prevent crust from getting hard (I don't always do this). Cool completely.
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-Mary