Homemade bread is something I’ve always liked to make.
The smells that linger in the kitchen and the fresh warm taste is so worth the work.
Because this bread is not extremely sweet, it’s very versatile. It’s awesome with honey butter or jam. It works wonderfully used for sandwiches. And it freezes fabulously! When a quick side dish to a meal is needed or the lunch bread runs out, I keep slices of this in the freezer saved for such occasions.
And as most of you know by now, I like simple and easy recipes. I don’t have a bread machine and I’m not usually the type to make bread from scratch, but with the use of an electric mixer, this is a recipe anyone can make!
Honey Wheat Bread
(adapted from Kitchen Aids Whole Wheat Bread Recipe)
5 1/2-2/3 cups White Wheat Flour
2 Tablespoons Yeast
1 and 3/4 Cups Water
1 Tablespoon Flax
1/4 cup Coconut Sugar
1 1/2 teaspoons Salt
2/3 cup Milk
4 Tablespoons Honey
1/4 cup Coconut Oil
In a medium size bowl, pour 1 3/4 cups warm water. Add yeast and 4 tablespoons of honey to it. Let it sit for 5 minutes.
In an electric mixing bowl, combine 4 cups of flour with coconut sugar, salt and flax. Mix these until combined. Add the yeast water. Turn mixer on low and add milk and coconut oil. Mix until combined. Add your remaining flour. Mix on low for another few minutes until dough clings together and pulls away from the sides of the mixing bowl to form a ball. Add more flour if too sticky during this time. Mix on low for another 2 minutes. Place dough in a large, greased bowl. Cover with a towel and place in a warm area to let rise for 45 minutes to an hour.
Preheat oven to 375. When dough has risen, punch down dough and roll into a loaf shape. Place in a buttered 9 by 5 inch loaf pan. Bake for 15 minutes at 375, then reduce heat to 350 and bake for another 15 minutes. The top should be golden brown. Remove from oven and let rest for 5 minutes. Best enjoyed warm or with hot soup!