#wholefoodingredients
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.
YUMMY! Thanks so much for linking up at the Unlimited Link Party 67. Pinned!
ReplyDeleteDee, thank you for hosting!
DeleteThe honey wheat bread looks delicious! (Pinned)
ReplyDeleteThank you, it took me awhile to learn to bake at this altitude (almost 4000 ft.) after having lived at sea level my whole life, after a few bricks, I finally found bread once again with a few tweaks in technique! Thanks for stopping by, take care!
DeleteI've only been baking bread for a few years. My favourite is sourdough with my starter that's been working for several years now. - Margy
ReplyDeleteMy next bread goal, is to master 100% whole wheat sourdough...it has been a work in progress so far without edible results.
DeleteVisiting from the Homestead blog hop - Beautiful loaf of bread!!
ReplyDeleteThank you!
DeleteI love baking, but have never tried whole wheat before. Thank you for sharing this lovely recipe with all the tips at Tuesdays with a Twist. I hope your Easter weekend is filled with many sweet blessings! -Marci @ Stone Cottage Adventures
ReplyDeleteIt took me awhile, but I love using, baking and cooking with whole wheat flour. Thanks for stopping by, I appreciate it!
DeleteOOH, thanks for sharing this. #alittlebitofeverything
ReplyDeleteYou are very welcome, thanks for stopping by, I appreciate it!
DeleteThanks for sharing with us I'll be featuring you this week when the next To Grandma's house we go link party starts!
ReplyDeleteThank you Taralynn, I appreciate it!
DeleteCONGRATS Melynda! Your post will be FEATURED at the Crafty Creators Link Party 15 where Grammy’s Grid is co-hosting with Life as a LEO Wife on Thursday at 6am central!
ReplyDeleteThank you Dee, I appreciate it!
DeleteCongrats on Dee choosing you to be featured on Crafty Creators on LifeasaLEOWife.com! These breads look so good! It makes me wish I liked to cook lol. I think you are following me on social media (I'm sorry my short-term memory is terrible!) so I'll schedule your feature across my social media accounts as a thank you for sharing your post with us & for follow me on social media!
ReplyDeleteThanks!
DeleteMelynda, I'm a cook and baker too and love your recipe! Thank you so much for sharing with us at the Thursday Favorite Things party! I love your recipe, definitely pinning your recipe to try! I'm featuring you this week at Shoestring Elegance. Thanks, again!
ReplyDeleteTheresa
Find your feature here:
https://www.shoestringeleganceblog.com/2022/04/what-were-eating-this-april.html
Theresa, thank you so much!
DeleteThanks so much for sharing at the What's for Dinner party!! Hope to see you again tomorrow.
ReplyDeleteHelen, thank you for hosting! Have a great week ahead, take care.
Delete