Saturday, Sep 23, 2017
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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.)  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

¼ cup gluten (optional, it helps the bread stay moist longer)

1 cup hot water

18 cups whole-wheat flour

1½ tablespoons salt

1 cup sunflower seeds (optional)

  1. I start this recipe by pouring 10-12 cups of red wheat into my Nutrimill wheat grinder.*  I usually grind another 5 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.
  2. Add the yeast, gluten, and 1 cup of hot water, then 9 cups of wheat flour. Add 9 cups white flour, then add the salt and the sunflower seeds and mix for 5 minutes.
  3. If the dough sticks to your fingers, add more flour. Depending on the humidity in the air, you may need more flour.
  4. Turn oven on lowest setting (170ºF) .   Turn your oven off after it reaches that temperature.  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 350ºF 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”.  This is why I take time to grind my own wheat right before making bread.  With my Nutrimill it only takes 5-8 minutes.

You can buy bread bags from your local grocery store.  Just ask the bakery if you can buy some of their bread bags.  I buy 100 at a time for 10 cents each and they come with twisty ties.


10 Comments

  1. This sounds heavenly. What if I only have a kitchen aid…do i mix it in batches? If I use olive oil does it have that distinct flavor? I love your blog btw.

  2. When using a kitchen aid, I would mix this recipe in 2 batches. Also, you are welcome to use any oil you would like. I don't taste a strong Olive oil flavor in my bread. It tastes great with our without sunflower seeds. Enjoy! I'm glad you left a comment. Thank you for stopping by.

  3. I have a Kitchen Aid as well, Mine will only hold a batch for 2 loaves. Is there a certain way to divide the recipe to accom.?

  4. I like to make multiple loafs of bread at once too but I flash freeze it in the pan right after I shape the loafs then take them out of the pans and put them in a ziplock bag with the baking directions written on it.
    Its like rodes bake and serve bread I pull it out in the morning let it thaw and rise and bake it when I has risen enough.

    1. Great comment Bethany, thanks for sharing. I usually cook my bread all the way before freezing so it will be ready to eat, but there is nothing like fresh bread from the oven. Also, I have a hard time fitting my fully baked loaves of bread in freezer bags…I always have to slice them up to get them to fit. Flash freezing (freezing the dough for 1 hour) the dough would help me fit it in the freezer. Thanks for your great idea!

  5. Today I made two recipes from your website/recipe book (they are in your book anyway)

    The sausage egg burrito doesn’t say anywhere to add the cheese into it. Do you put the cheese in while the eggs are cooking, after they cook, or just on top of the eggs in the tortilla.

    Also I made the bread and it turned out terribly small. I know my yeast is fine, I make bread all the time. But neither you web or recipe book are specific about two things- I turned my oven on to the lowest setting to let the bread rise, but normally I turn the oven off after letting it get to that low warm setting. But this time I didn’t. Do you leave your oven on 170/200 for 25 minutes while your bread rises? It just didn’t rise much. ( I also let it set on the counter for 30 minutes before forming it into loaves… that might have had something to do with it also)

    any thoughts?

    1. The cheese can be added after the eggs are cooked or on top of the eggs in tortilla, it doesn’t make a difference. Sorry I did not specify that in the book.

      Just warm your oven, but then shut it off. Also, if I remember I like to put a oven proof glass dish in the bottom of my oven with water in it. This helps with making it more humid and helps the bread to rise. I use to live in Hawaii and it was amazing how fast the bread would rise there just sitting on the counter. Now that I am in the dry mountains, I have to add all the warm moisture I can and help. Hope this helps, happy cooking.

  6. I also need a smaller recipe (for 2 loaves). Do you have suggestions on making this change?

    If I just 1/2 the recipe, I assume it makes dough for 2.5 loaves… If making 2 loaves, what do you do with the extra 1/2 portion of dough? Sorry if this seems basic, but I’m still pretty new at making bread.

    Thanks!

    1. Halfing the recipe will give you 2.5 loaves. Do not leave your oven on at 170, just warm it to that and then shut it off. If you leave it on the yeast will get too hot and it will start baking the bread leaving you with bread that is not very big. With the extra dough you can roll it into 1 inch balls and make some rolls for a sandwich or into two large balls to make hamburger buns. You could roll it into pretzels and sprinkle olive oil and salt on top, the sky is the limit. I usually let my kids each have a little chunk to play with. Whatever size you roll the extra dough into, let it raise for 25 minutes in a warmed oven and then bake for 25. You may want to take it out of the oven a few minutes before your bread is done so it doesn’t get to dark. It also could make a 3rd loaf of bread, it would be just a bit smaller then the other 2 loafs. Great question, keep them coming. It helps everyone else that looks at this blog. Best wishes, this is one of my very favorite recipes. This bread is so much better then store bought and makes your house smell amazing.

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