Everybody needs a beginning point. For me, the beginning of my bread making addiction was Honey Whole Wheat bread.
During my 3rd pregnancy, Daniel and I started moving towards a more “real food” type lifestyle. Well, in all honesty, it might have been more likely that I was pushing real foods onto Daniel. In any case, he’s a good sport and so I tried to persuade him to join me along the real food path by tempting him with homemade sandwich bread. After all, who doesn’t love homemade bread?
He agreed to give it a shot, which put me in a little bit of a pickle. I should have thought it through a little more before offering to start baking all of our family’s bread, because the reality was that I had 2 little ones underfoot and a big pregnant belly in my way. There was no way that I was going to be able to keep my promise unless I could find a “go-to” bread machine recipe capable of carrying smears of peanut butter and jelly into my kids’ mouths (my husband was happy to make do with butter).
Enter my Honey Whole Wheat bread recipe.
We had always bought honey whole wheat bread anyway, so it was a perfect transition to the slightly different texture of homemade sandwich bread. Plus, MY new bread actually had real honey in it. Did you know that some brands of honey whole wheat bread use high fructose corn syrup? That’s one of many ingredients I was trying to keep far away from my family.
For at least six months, I started to make at least two loaves a week of Honey Wheat Bread. It wasn’t unusual to walk into my kitchen and see both of my bread makers sitting on the counter, both mixing up a batch of this dough for me.
I rarely make it anymore because I’ve found another method that (believe it or not) is even easier, and produces a delicious sourdough that my whole family loves. But I still have a soft spot in my heart for this recipe, because if it weren’t for this honey whole wheat bread then I may never have convinced my family to stop buying bread from the store.
- 4¼ cups whole-wheat flour
- ½ tsp salt
- 1½ cups water
- ¼ cup honey
- 5½ Tbsp Olive oil (or pick another healthy oil that you prefer)
- 2¼ tsp yeast (I used Active Dry yeast, but Instant/Quick yeast would work too)
- Add all ingredients to your bread machine in this order (unless your bread machine instructions tell you otherwise): liquid ingredients, then dry ingredients, then yeast.
- Set your bread machine for Whole Wheat Dough, and start the bread machine.
- After the bread machine is finished, dump the dough into a bread pan of your choice (this is the kind I use).
- Place the bread pan in a warm place to let the dough rise again for 30-60 min. This bread always seems to rise quickly for me, but try not to let it rise over the top of the pan...it will still taste good, but the top will "slump" over when you bake.
- Bake at 350 degrees for approximately 35-40 minutes, or until the internal temperature of the bread is 170-180 degrees. Enjoy!