For the past year or so I have been baking all of our bread, buns and pitas from scratch at home. I decided to start making our own bread when we realized how many unnecessary ingredients were listed on the bread we were buying. High Fructose Corn Syrup, in bread? Baking our bread has also helped us save money on our grocery bills to. I have learned that you can make a lot of healthy, yummy bread for what few loaves cost at the store.
The Recipe below is one of our favorites. It is hearty enough for sandwiches but is not brick like at all. This bread is also a good base recipe. I often use this recipe as a base and add grains, nuts, oats spices and herbs and it always turns out great.
I know people get intimidated by bread but it really is not hard to make and once you smell the aroma of fresh bread coming from your kitchen you will never want to buy bread again. Go on, don’t be timid try it…I am sure you’ll love it.
Honey Whole Wheat Bread
*This recipe makes 2 loaves and freezes well when wrapped in a layer of plastic wrap and aluminum foil.
2 packages yeast (4 1/2 teaspoons)
1/2 cup warm water (105-115 degrees)
1/4 cup honey
1/3 cup unsweetened applesauce
1 teaspoons salt
1 3/4 cup warm water (105-115 degrees)
3 cups whole wheat flour
3 to 4 cups all purpose flour
1/4 cup flax seed meal
1/4 wheat germ
In a large bowl dissolve yeast in 1/2 cup warm water, let sit for about 5 minutes. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and the whole wheat flour. Beat with mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour to make the dough easy to handle.
On lightly floured surface (or with stand mixer using dough hook), knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening, oil or cooking spray. Place dough in bowl, turning to grease on all sides. Cover bowl and let dough rise in warm place about 1 hour or until dough has doubled in size. Dough is ready of indentation remains when touched.
Grease bottoms and sides of two 9 x 5 inch or 8 x 4 inch loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into a 18 x 9 rectangle (approximately).
Fold Crosswise into thirds, overlapping the 2 sides.
Roll dough up tightly, beginning at one of the open ends. Press thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf.
Place dough seam side down in pan. repeat with other half of dough.Cover dough and let rise in a warm place until doubled in size.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pan and cool on wire rack.