Tuesday, April 2, 2013

Whole Wheat Bread

I found this recipe through one of my favorite blogs, Amy's Finer Things. Amy actually credits it to another blogger's great-grandma so it's been time tested and served many family members. I can vouch for it both in taste and ease to create. The recipe even yields 3 loaves and they freeze well in case you wondered. As Amy points out on her post - no double rise time! I think that is a big turn off to so many people in making home made bread because we all feel as though we don't have enough time, right? You can mix up this bread before you start dinner and have 3 loaves made in the time before you clean up(presuming you eat at home and not at a drive through). It really is that simple!


1/2 cup water
2 T. yeast
1 T. honey
2 1/2 cups very warm water
1 1/2 cups white whole wheat flour
1/3 cup melted butter
1/3 cup honey
1 tablespoon salt
5 1/2 - 6 1/2 cups white whole wheat flour


  1. In mixing bowl, stir together water, yeast, and 1 T. honey. Let rise for 5 minutes. 
  2. Add 2 1/2 cups flour and 1 1/2 cups water. Beat together at medium speed for a few minutes.
  3. Stir melted butter, honey, and salt into the flour mixture. Add remaining flour. Knead for several minutes, until dough is smooth and elastic.
  4. Separate dough into 3 balls. Shape into loaves. Place in greased loaf pans. Allow to rise 10-20 minutes.
  5. Preheat oven to 375°F. Bake bread for 20-25 minutes. Remove from oven. Brush each loaf with butter. Remove from the pans to cool.

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