After the first rise
Fresh from the ovenToday I made bread...three loaves to be exact.
I'm definetly not dirtying my bowls and trashing my kitchen for one loaf! Anyway, for the last year or so my family and I have been eating
Ezekiel bread. It's made from sprouted grains, which contain more nutritional value and are easier for your digestive system to break down. So, basically it's better for you. It's great buttered as breakfast toast, but as a sandwich bread, it's a little rough and crumbly for my taste...
and I'm about sick of paying $4.69 for a loaf of bread. Therefore, for the past 3 weeks I've been making all of our bread. I found a recipe on my go-to source,
Allrecipes, for a
Honey Wheat, and it is awesome! I've modified the recipe to my liking, as follows...
Honey Whole Wheat Bread (makes one 1lb. loaf)1 1/8 cups warm water (115 degrees F/45 degrees C)
1/4 c. honey
3/4 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons butter (at room temp.)
1 1/2 teaspoons active dry yeast
First, proof your yeast. (There will be directions on the yeast packet.) I measure out all the water needed in advance. Then I heat all of it to 115 degrees. I then remove 1/4 c. of water and place it into a glass, adding 1/4 tsp. of sugar, and the yeast. Within a few minutes your yeast should be thick and bubbly. That shows it's active. In a large bowl, combine the honey, butter, remaining water, and proofed yeast. Gradually add the
whole wheat flour a handful at a time. Use a big wooden spoon to mix in the flour, working with big strokes to whip air into the dough. I reserve my
1 c. of bread flour for kneading. At this point, turn your sticky blob of dough onto a floured surface and begin kneading in the 1c. of bread flour. I knead the dough for about 8 minutes. (This might be a bit excessive, but it also counts as my workout for the day, ha!) Anyway, I then let the dough rest, covered, for about 2o minutes. Then I go back and add salt...at this point I might add some flax seed or raisins too. Knead the dough into a ball and cover with a damp towel. Let it rise in a warm place until it's size has doubled.
(about 2 hours for me)
Then punch the dough down, shape, and place into pan and let it rise again. Then bake at 35o for about 30 minutes. It is so so good! We are never eating store bought bread again.
*I highly recommend that you use the best ingredients available to you, in order to make the best bread. I used organic, minimally processed products and purified water.*
We also made the strawberry jam. (Berries were on sale this week!)
Recipe
here, minus half the sugar.
Tips for bread-making
here.