A few months ago I decided I should make my own bread. I consulted with the domestically amazing Melissa, who gave me some suggestions, tips and encouragement. I've been making my own bread ever since. This may be silly, but I find great satisfaction knowing I haven't purchased bread for months. I always make whole wheat bread because Jason doesn't care either way and I love whole wheat. So, here's the recipe I use:
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. Let rise in a warm place until doubled.
- Punch down, and divide into 2 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. Cool completely.
A few months ago I decided I should make my own bread. I consulted with the domestically amazing Melissa, who gave me some suggestions, tips and encouragement. I've been making my own bread ever since. This may be silly, but I find great satisfaction knowing I haven't purchased bread for months. I always make whole wheat bread because Jason doesn't care either way and I love whole wheat. So, here's the recipe I use:
8 comments:
Oooh, I totally want to try this. I don't think I've bought bread in at least a couple of months either, but that's because we just don't use sliced bread much. :) But if it's homemade it'll be gone in two days!
Yum!
Impressed by the bread, but I am more impressed with the pants you made for Calder. I saw them on Sunday and thought they were purchased at GAP for sure! You never cease to amaze me!
I have been looking for a bread recipe--thanks! It looks delicious.
I love the bread recipe! I actually stumbled on it a couple of months ago and have made it a few times. Have you ever tried to vary the bread flour to whole wheat flour ratio? When I tried to use all whole wheat the loaves turned out like crackers even after a good rise. Maybe I'll try adding some gluten or use 3 cups of bread flour to 4 cups of wheat. Just wondering what you have had success with.
I tried to do all whole wheat before as well and had terrible results. I have had good results with 1/2 regular and 1/2 whole wheat but then I just do two loaves and it seems to rise just enough. It does make it pretty dense, but still good.
Yummy!
The only way I've gotten 100% whole wheat bread to work out is if
1) I grind my own flour (used to do that at my mom's house), and
2) I use the right kind of wheat--red wheat will always be heavier than say, Montana White or Golden 88.
Packaged whole wheat flour is just too dry and it goes rancid much faster than white flour.
Thanks for the info Elise. I've been thinking of getting a wheat grinder but want to wait until I'm somewhere a little more permanent.
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