Recipe Tuesday

I haven't bought bread from the store in over 8 months now. I make this once a week and it lasts all week. I do French Toast the last day and use up any leftovers. It stays good just on my shelf in ziplock bags. It holds together nicely for sandwiches. We love it and can't go back to the store bought stuff now. It's super easy, so try it! I got this recipe from my Sister-In-Law Jenni. She's made it into rolls before too and they tasted yummy that way as well. Good luck and let me know how it goes :-)

Whole Wheat Honey Bread

Put in Mixer:
3 C. warm water
2 T. yeast
1/3 C. Honey
5 C. flour (I use regular flour this time and whole wheat the next time just to be cheaper)
Mix. Let raise in mixer 30 minutes.

It's really important that you use warm water and mix with your yeast before putting into the mixer. This will make it so there's not lumps of yeast. Also, the water won't activate if it's cold and will kill it if it's too hot. Luke warm (room temp) water is best.

This is how it will look after this first group of ingredients. Leave it like this, and cover for 30 minutes to let it raise. It should raise up almost to the top of the bowl in that time. Then just give it a quick pulse or two and start adding the following ingredients. I let it mix slowly as I add the flour little at a time.

Then add to your mixer & mix:
1/3 C. Honey
1T. Salt
3 T. Canola Oil
3 1/2 C. Whole Wheat Flour

Knead about 8-10 minutes ( I do it in the mixer), Place dough in lightly oiled bowl.

Here it is after you've taken it out of the mixer and put into your oiled bowl.

Cover and let double in size.
Punch down, place in greased bread pans to raise. (about hour to hour and half)

In the Bread Pans
After Raising (about hour and half to two hours)

Bake 350 for 25-30 minutes.

Beautiful. Easy. Super Yummy.

We're hooked!