Our Daily Bread, family favorite Whole Wheat and Honey Bread recipe.

Welcome to Scratch Made Food! & DIY Homemade Household! It has been my goal to offer easy-to-make recipes that the whole family will enjoy, look forward to, and actually eat! Today we are offering the recipe we use for our daily bread. 

Home-made bread has been my passion for close to 50 years! For a few years, I kneaded by hand, and then that Christmas I was given a Kitchen Aid mixer, from there the dough hook and I became great friends! Then as time went by and my own awareness of food and nutrition grew I became a whole grain baker and cook. It was the best decision I have ever made in my kitchen. 

Through the years I wore that first mixer out! I now have a large Bosch mixer as well as a Wondermill to mill my own flour from the wheat berries I keep in our root cellar in Montana. And now here in Wyoming, too. I can honestly say, these changes have been the best investment of time and energy I have ever made. I have also enjoyed the challenge of learning about cooking and baking with whole grains. 

I offer you the choice to request a copy of the PDF I have made of this recipe or you may scroll to the bottom of this post and simply copy and paste it to a word document on your own computer, then print. 

To request a PDF copy of the Whole Wheat and Honey Bread recipe, simply enter your request in the Contact Form located on the right-hand sidebar. I will send you a PDF by email with no strings attached. This is just our way of saying Thank you for visiting Scratch Made Food! & DIY Homemade Household. And encouraging the continued practice of cooking and baking from scratch for your family. 

For those who are new to whole wheat baking, I also offer this easy (and delicious!) batter yeast recipe. These tender Whole Wheat Cottage Cheese Yeast Buns are tender and go well with just about any meal. They make a great sandwich bun and I know that once you have made them, you will want to make them again! And with one success underway, you will want to add more whole wheat recipes to the family table. 

And now, on to Whole Wheat and Honey Bread.

This is a two-day process (or more for hydration) for baking, four loaves of delicious whole wheat honey-sweetened bread. 

I change it up by adding wheat germ when I have it in the pantry. And often I add cooked brown rice, or toasted hemp hearts as well. 

I bake a batch of bread about once every 6 to 10 days for our extended family. Once cooled it is bagged and frozen. When I am running late with baking, two loaves go straight to our kitchens and only two loaves go into the freezer...

While I am no expert, bread baking is a love of mine and I enjoy the whole process. My philosophy is to keep ourselves and our families fed, healthy and happy! 

If you are interested in baking whole wheat bread using the tried and true old-time methods, I am happy to provide answers to any questions you may have. 

 

The full recipe for Whole Wheat and Honey Bread is at the bottom of the page. 

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Printable "copy and paste" version:

Whole Wheat and Honey Bread, 4 Loaf Recipe

Soak the grains:

Combine: 3 3/4 c water, 1 “cap” or teaspoon of apple cider vinegar, and 1 c of Irish Oats plus enough Whole Wheat Flour to make a soft “dough” mass, in a large mixing bowl.

Combine, cover, and let rest for 24 hours. To further hydrate the grain for a soft loaf, store it in the refrigerator for at least 24 hours or up to 72 hours (3 days). This step ensures some of the softest whole wheat bread you will ever eat!

Important: Remove from the refrigerator and let come to room temperature, then begin the following:

Bread Formula. note: high altitude baking requires proofing the yeast   

Proof the yeast: combine 1/4 c warm water (100-110 degrees) with 1 T and 1 t yeast plus a teaspoon of honey, in a 2 cup measure. Let proof until yeast foam reaches the top of the cup.

Into the mixer bowl add:

Soaked grains, 1 c Gluten flour, 1 T and 1 t salt

1/3 c oil or melted and cooled coconut oil, 1/2 c honey, 2 eggs, and the proofed yeast mixture, you may also add 1 c cooked brown rice (if you have it) OR 1/2 c wheat germ OR 1/2 toasted hemp hearts.  

Kneading Process: begin kneading with a dough hook, adding ONLY ENOUGH ADDITIONAL whole wheat flour to assist the dough mass in “cleaning” the sides of the mixing bowl during the kneading process. From there, knead for 7 minutes.

Rising Process and Times: Transfer to a large bowl if needed. Let dough rise at room temperature until doubled in size. Punch down. Divide into 4 portions. Shape into loaves, and place into prepared pans. Let rise until almost doubled in size. Note: do not let the dough over-rise, you want some oven "spring" or the loaves will collapse.   

To Bake: Preheat the oven to 400 degrees. Place the loaves of dough in the oven, close the door, and IMMEDIATELY reset the oven temperature to 350 degrees. Bake for 30 to 40 minutes or until done. Use an instant-read thermometer to verify the bread is baked, the temperature should be at least 190 degrees. Set on a wire rack to rest for 3 - 5 minutes, loosen edges of bread if needed, and turn out to cool completely. Package to store as needed. We prefer to double bag and freeze. 

Makes 4 loaves. 

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