One of my weaknesses in life is bread. I just seriously love carbs . . . and is there any better smell in the world than freshly made bread?!
I used to be scared of making bread, but I have learned that practice makes perfect and I can whip out a couple of loaves in no time at all! I love that this recipe is not only delicious, but also healthy. When I first started making whole wheat bread, it was hard for my kids to get used to, so I did half whole wheat flour and half white flour then slowly added more wheat flour each time I made it. They now prefer wheat bread to white bread, so I am counting it as a mom win!
I use a Bosch mixer to make my bread, but I have made it a couple of time without a mixer (just mixing by hand) and it still turned out delicious (plus you burn some serious calories doing it by hand!).
Serves: 16
45 minPrep Time
30 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 4 cups very warm water (see note below)
- 3 tablespoons fast active-dry yeast
- 3/4 cup honey
- 1 tablespoon salt
- 10-11 cups whole wheat flour (freshly ground if possible)
Instructions
- In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
- Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
- Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
- Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
- Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
- Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
- Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
- Remove from pans immediately and let cool completely on a cooling rack.
Notes
*You don't want the water to be TOO hot, or it will kill the yeast. I would say that it's maybe around 110 degrees. My rule of thumb is as warm as you can stand to wash your face in.
Recipe source: Kat’s Health Corner
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