I love bread, but my body does not. However, I still have two boys in my house that love bread even more than I do. They could eat some type of bread every single night with dinner and they would be the happiest little things in the whole wide world.
Because of that, I’m constantly trying new recipes or perfecting and experimenting with old ones. My body seems to tolerate whole wheat flour than the all purpose flour, so this past week I decided to use my regular yeast bread and roll recipe, but exchange the white flour for whole wheat (or a mixture of the two), and honey in place of the raw organic sugar. The outcome was deliciousness overload.
As with any homemade bread, your bread will only last for 2-3 days before it starts getting a weird taste, mold, or it goes stale. We typically eat it up quickly, and I especially love eating it warmed up for breakfast with butter and raw honey.
Honey Wheat Bread
3 cups warm water
2 tbsp yeast
1/4 cup salted butter, melted
3/4 cup raw honey
6-7 cups wheat flour (or wheat/white mixture)
- Dissolve warm water and yeast in a bowl. Set aside until it becomes frothy.
- Add yeast mixture, butter, and raw honey in a large bow and mix.
- Add flour a cup at a time until a soft dough forms. Dough will be slightly sticky.
- Place dough in a greased bowl and cover with a cloth or plastic wrap for 1 hour (in a warm place or on a heating mat).
- Punch dough down, knead again for 1 minute, and then place bread into loaf pans. Allow bread to rise for another hour (loosely covered with a cloth). Will make 1 large loaf or two regular loaves.
- Bake bread at 350* for 30 minutes or until tops are brown. Turn out bread onto cooling rack and butter tops immediately.
This recipe, and more, will be coming out in our very first cookbook later this year! Find our more here.