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Whole Grain Honey Wheat Bread

 

Whole Grain Honey Wheat Bread : Pure and Simple Today’s recipe is for a wonderfully flavored whole grain bread, light, well textured, with just a hint of honeyed sweetness. It won’t fall apart when you slice it for sandwiches and is equally delicious toasted. This bread also freezes well. The recipe makes two loafs so pop one in the freezer for later.

Whole Grain Honey Wheat Bread
2014-01-31 17:54:52
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Cereal Mixture
  1. 1 1/2 cups 10 grain cereal (I use Bob's Red Mill)
  2. 2 cups boiling water
Proofing the Yeast
  1. 1/2 cup lukewarm water
  2. 2 1/2 tsp dry yeast (or 1 Packet)
  3. 1 tsp raw sugar (or granulated sugar)
Dough
  1. 1/4 - 1/3 cup honey, to taste ( I prefer my multigrain breads a little sweeter)
  2. 1/3 cup unsalted butter, melted
  3. 1 tbsp sea salt
  4. 3 cups white whole wheat flour (or all purpose), divided
  5. 1 cup sprouted whole wheat flour (or whole wheat flour)
  6. 1/2 cup buckwheat flour
  7. 1/2 cup oat flour
  8. 1/2 cup rye flour
  9. 1 tbsp vital wheat gluten ( I use Bob's Red Mill)
Cereal Mixture
  1. In large Bowl, or Kitchenaid Mixing bowl add 10 grain cereal and boiling water.
  2. Stir well and allow to sit for 1 hour to allow grains to soften, and mash to cool.
Proofing Yeast
  1. In small bowl add yeast, lukewarm water, and sugar.
  2. Stir well and allow to sit until yeast gets big and frothy. About 3-5 minutes.
Dough
  1. Once grains have softened and cooled add honey, butter and salt to the mixture and stir well.
  2. Add 1 cup of the white whole wheat flour and proofed yeast and mix on med low speed (2 on my kitchenaid) for 2 minutes.
  3. Stop mixer and add additional cup of white wheat, sprouted whole wheat, buckwheat, oat, and rye flours along with vital wheat gluten and mix starting on low and increasing in speed until scruffy ragged ball is formed.
  4. Add additional white wheat flour as needed to form a nice ragged ball.
  5. Knead dough for several minutes with your dough hook or by hand until dough becomes soft and pliable and somewhat stretchy.
  6. Don't expect the dough to become smooth and elastic, as the grains with every knead, tear into the dough and prevent this from happening.
  7. Place dough in bowl lightly greased with olive oil and turn dough until lightly covered with olive oil on all sides.
  8. Cover bowl tightly with plastic wrap and allow to sit in warm place until dough has doubled in size.
  9. Remove plastic wrap, punch down dough(until deflated) reform into a ball, cover and allow to rise a second time.
  10. Once dough has risen a second time, punch dough down again, and let dough rest for 5 minutes.
  11. Once rested, divide dough into two pieces and shape each piece into an oval shape to fit your bread pan.
  12. Place shaped bread into well greased bread pans, cover with towel and allow to rise until just the middle of the loaf peaks over the top of the pan.
  13. Meanwhile Preheat oven to 375 degrees.
  14. Once risen, place bread in preheated oven and cook for 45-55 minutes.
  15. To check for doneness, carefully remove bread from loaf pan and tap the bottom of the loaf. Bread is done with the bottom is browned and the tapping produces a hollow sound.
  16. At this point, if my bread is still needing a few more minutes, I put it back in the oven on the rack without the pan. This allows for a nice even browning while my bread is in the last stages of being cooked.
Optional
  1. Once bread is removed from oven, for a softer crust, lightly brush the top and sides with melted butter and place a towel over the bread while cooling.
  2. Makes 2 Loaves
Pure Grace Farms http://puregracefarms.com/
Be sure to check out today’s blog: Our Daily Bread

Whole Grain Honey Wheat Bread shared with:

*It’s Your Life: Real Food Fridays

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comments

  1. Diane Roark says

    September 12, 2014 at 13:14

    Shari,

    I am a bread junkie. I think if I had the choice I would choice homemade bread with honey butter over dessert. I can just imagine how wonderful your house smells when baking this bread.

    Thanks for sharing,
    Diane Roark

    Reply
    • Shari Eckstrom says

      September 12, 2014 at 13:20

      This one of my husbands favorites. He loves texture and a bit of substance to a slice of bread. I worked pretty hard to get this one jsut right so he would approve. It has now become the go to bread in our home, and yes it does smell amazing!

      Reply
  2. Janine Huldie says

    September 12, 2014 at 11:39

    This recipe looks so yummy and we just love trying different bread recipes here. So pinned to try for my family now. Thanks, Shari!! 🙂
    Janine Huldie recently posted…This Apple Girl Drools Over iPhone 6My Profile

    Reply
    • Shari Eckstrom says

      September 12, 2014 at 12:14

      Thanks Janine. I hope you enjoy it!

      Reply
  3. Carrie Groneman says

    September 12, 2014 at 11:02

    OH, yum! There is nothing better than the smell of freshly baking bread. This recipe looks healthy AND delicious. Featured you on my fb page (thanks for teaching me how to do that). Carrie, A Mother’s Shadow
    Carrie Groneman recently posted…Alice in Wonderland Un-Birthday PartyMy Profile

    Reply
    • Shari Eckstrom says

      September 12, 2014 at 12:16

      Thanks Carrie 🙂 I appreciate the love!

      Reply

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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