Honey Wheat Bread
Making homemade bread makes me feel like a domestic goddess and it saves us an enormous amount of cash each month (bread and cereal were the most expensive part of our food budget before I started making my own bread.)Â I make 5 loaves of bread bi-weekly and I keep it stocked in my freezer so I don’t have to make it daily.
Honey Wheat Bread
Yield: 5 loaves
5 cups warm water
1 cup honey
1 cup olive oil (any oil works)
2 tablespoons yeast
Â¼ cup gluten (optional, it helps the bread stay moist longer)
1 cup hot water
18Â cups whole-wheat flour
1Â½ tablespoons salt
1 cup sunflower seeds (optional)
- I start this recipe by pouring 10-12 cups of red wheat into my Nutrimill wheat grinder.*Â Â I usually grind another 5Â cups when the 10-12 is done grinding.
Heat 5 cups of water in microwave for 1 to 2 minutes. Pour 5 cups warm water, oil, and honey into a large mixer and mix.
- Add the yeast, gluten, and 1 cup of hot water, thenÂ 9 cups of wheat flour. AddÂ 9 cups white flour, then add the salt and the sunflower seeds andÂ mix for 5 minutes.
- If the dough sticks to your fingers, add more flour. Depending on the humidity in the air, you may need more flour.
- Turn oven on lowest setting (170ÂºF) .Â Â Turn your oven off after it reaches that temperature.Â You just want to warm your oven.
After mixing he dough for 5 minutes, place it on a greased counter and shape it into a big circle. Next, cut the dough into five sections with a knife.
Shape each dough section into a long oval shape and place in greased bread pans.
Let all the bread dough rise in a warm oven for 25 minutes. Then bake the wheat bread at 350ÂºF degrees for 25 to 30 minutes. Butter the top and then let bread rest for 10 minutes. Remove loaves from pans and cool on a wire rack. Freeze in bread bags or large zip-top bags.
To serve: Defrost bread for 1 minute on high in the microwave, or let the bread defrost on the counter and slice. This bread also makes excellent French toast or a stuffing mix when dried and is delicious when paired with homemade raspberry or apricot freezer jam.
*Freshly ground wheat has more nutrition than wheat flour that has sat for weeks. A lot of the vitamin content of the whole grain is lost to oxidation in the first 24-48 hours after being ground. Whole wheat flour that is packaged for the grocery store shelves has to have a long shelf-life, so preservatives are added, and also natural oils have to be removed so they don’t spoil and turn the flour rancid. Also, white flour has had the wheat germ and bran removed, and has very little nutrition left in it, except for the few vitamins and minerals that are added for “enrichment”.Â This is why I take time to grind my own wheat right before making bread.Â With my Nutrimill it only takes 5-8 minutes.
You can buy bread bags from your local grocery store.Â Just ask the bakery if you can buy some of their bread bags.Â I buy 100 at a time for 10 cents each and they come with twisty ties.