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Honey Whole Wheat Bread
Ingredients
Scale
- 3 C Warm Water
- 1 TBSP Dry active Yeast
- 2 Large Eggs
- 1/2 C Butter
- 1/3 C Organic Local Honey
- 1/2 Dry Milk
- 1/2 C Potato Flakes
- 5–7 C Bob’s Red Organic Stone Ground Wheat Flour
Instructions
- Get out 3 bread pans and spray with non-stick spray.
- If you have a dough mixer, like a Bosch mixer, use that and follow the same instructions.
- In a large bowl, combine warm water and dry yeast. Let sit for 5 minutes until mixture is active and frothy.
- Add in softened butter, eggs, honey, powdered milk, potato flakes and 3 cups of flour.
- Add salt on top of the flour then add one more cup of flour.
- Next, use your hands to complete mixing the dough together.
- After everything is mixed, add an additional cup of flour, dough should not be overly sticky.
- Knead the dough for 5 – 8 minutes until the dough is smooth. Dough should be slightly sticky.
- Oil a large bowl and transfer the dough into the oiled bowl and cover with a clean towel.
- Allow the dough to double in size (about 1 hour), punch the dough down and allow to raise again for best results.
- Turn oven on to 350°F
- After dough raises a second time, separate into 3 equal parts.
- Take each part and form into a loaf shape and place into the prepared baking pan. Repeat for remaining dough parts.
- Cover with a clean dish towel and let raise for at least 15 minutes.
- Remove cloth and place into oven and bake for 30-35 minutes, checking at the 28 minute mark to ensure that loaf is not browning too much.
- If you find that your loaf is becoming too brown you can cover with a piece of tin foil to protect it but allow it still to cook with out burning.
- Remove from oven when golden brown. Butter the top of the loaf with your favorite type of butter.
- Transfer to wire rack and allow to cool or enjoy a slice right away (careful not to burn yourself, ha, like I do!)
- ENJOY every bite!
