Must Have Bread
Bread, whether leavened or unleavened, has been a part of our diet for centuries. It's one of those foods we have a hard time excluding from a meal.
As we include bread into many of our meals, it can be considered a highly demanded food. Sometimes the bread you want may not be available at the grocery stores, it's happened to me a few times. When that happens, it's a great feeling to be able to say that's okay, I'll just make homemade bread. Jump to the Homemade Honey Wheat Bread Recipe below, or you can go through it with me step by step with pictures.
Best Bread Ever
When the bread you're looking for isn't on the sheves, but all the ingredients like wheat flour, all purpose flour, yeast, vegetable oil or olive oil are, the next best option is homemade bread.
Of course once you taste the bread that results from this homemade bread recipe, you'll be thinking vise versa. Bread that tastes this good is only available at dedicated high end bakeries. Since you're going to learn how to make bread, it'll be at your house too.
More Bread for Less
Of course once you taste the bread that results from this homemade bread recipe, you'll be thinking vise versa. Bread that tastes this good is only available at dedicated high end bakeries. Since you're going to learn how to make bread, it'll be at your house too.
More Bread for Less
The best part is that you'll be paying less for the ingredients to make bread then you would buying just one loaf at a bakery or grocery store. In fact, you can make bread 6 times, plus other baked or fried goods like pancakes, doughnuts, and chicken nuggets for the price of two loaves of bread.
Bread Machine Friendly Recipe
I'm not a big fan of bread machines as they tend to leave you with a hole in the bottom of your sandwich bread. However, if you are one who loves to use a bread machine that's okay, as this recipe will come out tasting delicious whether made in a bread machine or not.
No Fail Bread Recipe
Even if you've tried to make bread before and haven't had the best success, this homemade bread recipe could be just what you need to learn how to make your own bread. The directions for this homemade sandwich bread recipe are really easy to follow and will prevent your bread yeast from getting killed, resulting in a beautiful golden, delicious, soft, dense, honey wheat loaf.
Kitchen Aids
Some of the kitchen tools that I list below are not essential, but mentioned because they make the process a bit easier. Tools I feel are essential I will mark with an asterisk.
*Measuring cups
*Measuring spoons
*Large mixing bowl that is syranwrap friendly
*Small mixing bowl
*Fork or rubber spatula for mixing without a stand mixer or bread machine.
*Syranwrap
*Cooking thermometer
*Bread pan (if not using a bread machine)
*Wire cooling rack
*Hands to flatten and stretch dough without a rolling pin.
*Bread knife for slicing the loaf.
*1 gallon Ziploc bag.*Baking sheet any size or oven safe bowl.
Stand mixer with dough hook
Bread machine
Rolling pin
Silicone pastry mat
Basting brush
Quick, Easy, No Fail Recipe for Honey Wheat Bread
Prep Time: 2 hours 20 minutes
Cook Time: 40-45 minutes
Total Time: 3 hours to 3 hours 25 minutes
Yeilds: 1 loaf of 22 slices
Ingredients
1½ c Whole Wheat Flour
¾ tsp or 1 package Active Dry Yeast
3 tbsp Honey
2 tbsp Shortening / vegetable oil / olive oil
1½ - 2 c All Purpose Flour (preferably unbleached)
1c + 4 tbsp lukewarm filtered water (can range from 85°F to 110°F) ( I like to use my Big Berkey to filter water, but you can use the filtered water of your choice.)
¼ tsp Sugar1¼ tsp Baking Powder1½ tsp Salt
Directions
In a large mixing bowl, stand mixer bowl, or your bread machine dissolve the yeast and sugar in ¼ c of lukewarm filtered water no hotter than 110°F. Let sit for 5 minutes or until the yeast mixture is frothy. If your yeast mixture doesn't start to form bubbles within 10 minutes that is an indication the yeast is no longer active or no good.
This video is how alive yeast looks as it is blooming. The yeast looks like little nuclear explosions happening in your bowl.
In a 1 gallon Ziploc bag, add the whole wheat flour, all purpose flour and salt. With air in the bag zip it closed. Shake to mix together the ingredients until well combined. (I like to write the amount of flour and salt for the recipe on the bag then add the measured flours and salt to make a pre made bread mix. It makes bread making so much faster.)
Add the remaining warm water, honey and oil or shortening to the yeast mixture that you have in either a bread machine, large mixing bowl or stand mixer bowl. Add the flour and salt mixture 1 c at a time to the water mixture, mixing on medium speed until dough starts forming a ball. Still mixing on medium speed, add ¼ c of the flour mixture at time until the dough is only slightly sticky.
This video is how alive yeast looks as it is blooming. The yeast looks like little nuclear explosions happening in your bowl.
Add the remaining warm water, honey and oil or shortening to the yeast mixture that you have in either a bread machine, large mixing bowl or stand mixer bowl. Add the flour and salt mixture 1 c at a time to the water mixture, mixing on medium speed until dough starts forming a ball. Still mixing on medium speed, add ¼ c of the flour mixture at time until the dough is only slightly sticky.
Turn onto lightly floured surface and kneed until smooth and elastic, no more then 15 minutes. If using a bread machine, leave the dough in the machine and it will do this part for you. Remove the mixing attachment when the bread machine has stopped mixing. Place dough back in the bread machine, then just wait for bread to be baked.
Grease or butter the large mixing bowl. Place the dough back in the bowl. Cover with syranwrap, making sure to have excess syranwrap to allow the dough to rise. Press the syranwrap against the sides of the bowl to prevent air from going in and drying out the dough. Let rise until doubled in size; 40 to 60 minutes.
Grease / butter a loaf pan and place the loaf seem side down in the pan. Optionally you can brush the loaf with butter or olive oil, and sprinkle with whole wheat flour, crushed, or rolled oats. Cover as before with the syranwrap, making sure there's plenty of room for the loaf to rise while not letting any air in to dry it out. Let rise until double; about 35 to 50 minutes.
Heat oven to 375°F. Once the oven has reached temperature place a baking sheet or an oven safe bowl with an inch of water on the lowest shelf. Place loaves low enough in the oven so that the top of the pan is in the center of the oven. At 20 minutes into baking remove the baking sheet with water and continue to bake. Bake until loaves are a deep golden brown (40-45 minutes in all). Remove from pan and cool on a wire rack. Once cool, slice with a bread knife and store in an airtight container.
This recipe makes 1 loaf with 22 slices of sandwich bread. (Unless you're like myself, and can't slice bread evenly without a bread slicing guide, then you'll get about 16 slices.)
Honey Wheat Bread |
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| Yields: 1 loaf, 22 slices of sandwich bread. | ||
Course: Appetizer, Grain, Main Course, Staple Food. Cuisine: American, Australian, European, Middle Eastern, Central Asian, North African, and Southern African. |
Ingredients
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Directions In a large mixing bowl, stand mixer bowl, or your bread machine dissolve the yeast and sugar in ¼ c of lukewarm filtered water no hotter than 110°F. Let sit for 5 minutes or until the yeast mixture is frothy. If your yeast mixture doesn't start to form bubbles within 10 minutes that is an indication the yeast is no longer active or no good. |
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| Homemade,Honey Wheat Bread,Easy,Recipe,no-fail,sandwich bread | |||
©April 29, 2020 | |||