Bread is a foundational food.
Upon it, cuisines are rounded and bellies are filled. Plus, does anything surpass the homeyness of baking a loaf of bread in the oven?
My husband loves coming home to the aroma of hot, fresh bread and this Basic Honey Wheat Bread recipe is our ‘daily bread.’ An ever versatile loaf, we’ve made French Toast, Paninis and Avocado Toast (toasted and then topped with salted avocados). I especially like bread for breakfast when warmed in a bowl and smothered with raw milk. More simply, though, we enjoy it on the side of dinner with liberal pats of pastured butter. I prefer this kind; Kerry Gold.
Gratefully, Erin Alderson of Naturally Ella, created this favorite loaf of mine in her Homemade Flour Cookbook. I’ve tried other basic bread dough recipes; some called for flax, some added vital wheat gluten, some eggs, some had varying flour to liquid ratios. Naturally Ella’s is the best – dense, hearty – and I rarely substitute ingredients in this recipe.
Try it and let me know how you like it!
Basic Honey Wheat Bread
- 1 1/2 cups warm water (105-110 degrees Farenheit)
- 2 1/4 teaspoons active dry yeast (or, one packet)
- 1/4 cup sweetener (I use organic honey)
- 1 1/2 teaspoons sea salt
- 1/4 cup olive oil or melted butter, plus extra for brushing
- 4-4 1/2 cups sprouted and freshly milled flour (I use organic hard red wheat)
In a large mixing bowl, combine the water, yeast, and sweetener- give a quick stir and let sit until yeast becomes active and frothy (5ish minutes). Stir in 2 cups of the flour, the olive oil and salt.
Continue to add the remaining flour, 1/4 cup at a time, until dough pulls away from the side of the bowl. Remember- you can always add flour but you can’t always take it away. The dough should be soft and surprisingly sticky. Once flour is added, continue to knead the dough for 6-8 minutes, or until the dough bounces back when poked with your finger. Careful; don’t over knead!
Cover with a damp towel and set aside to rise for 1- 1 1/2 hours.
Once the first rise is over, knead a couple of times into the form of a log. Place in an oiled bread pan, cover again and set aside for about 1 hour. With 30 minutes left, pre-heat your oven to 350 degrees.
Once the loaf has risen the second time, brush with oil and place in oven. Bake at 330 degrees for 20-30 minutes, but begin babysitting it at 25 minutes. Bread should have a golden crust and sound hollow when tapped. Remove from pan and let cool until you slice it.
“But He (Jesus) answered and said, ‘It is written; man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.'” Matthew 4:4 KJV
With love and butter,
Jessica
I know firsthand that this bread is absolutely delicious! Can’t wait to make it on my own!
Thank you, Joanna! Let me know how it goes!
“Is there anyone out there reading me?”
“I’m sure you are, aren’t you, somebody?”
“Anybody?” …
“I have a comment!”
“It’s my mother. Doesn’t count.” (Julie & Julia)
I’m so proud of you!
Love, your Mother
Thank you, Mama! That quote is absolutely perfect….and true! 🙂
I had rather buy it already made, but will try to make it. I am a huge bread eater. This sounds awesome
Glad you’re willing to try, Mrs. Jackie! Stay connected and let me know how it goes!
This sounds amazing!! I’m making this ASAP.
Great, Karrie! Let me know how it goes!
Can’t wait to follow your blog. Gods blessings on this new adventure.
Thank you, Angela! Your encouragement means so much! And I agree; may God bless this adventure!
I have always admired your passion for nutrition and greatly appreciate what you have taught me over the years. (especially how to defeat gout!! which, by the way, I no longer deal with and have been med free for nearly two years!) I am really impressed and encouraged at your focus on bread and very surprised at the same time. Surprised in the sense that, in my past experiences, any type of diet modification meant forgoing bread. But having read your blog I now see how miss-informed I was and am looking forward to adding the nutritionally prepared bread back into my diet.
It is also curious to me the spiritual parallels that you give. I have known for years that Jesus is referred to as the “Bread of Life” and have even given some thought to what exactly did He intend for us to gain by viewing Him as the bread of life. One thing that does particularly strike me though, is how our society’s view of Christ parallels the transition of bread into what it is today…empty calories. So many see Christ, and Christianity, as weak and no longer vital to sustain us spiritually, therefore, we look at other avenues that offer “empty calories” to what we are really hungering for. We fill our lives with things that only temporarily satisfy and leave our souls empty, very much like eating a couple pieces of white bread from Mrs. B.
But wait, I switched to the more nutritious “honey wheat” which made everything ok, right?. I was now eating the healthier way! (I’m confused…there so many spiritual parallels running through my mind I’m not sure if I am talking about my eating habits or my spiritual walk with Jesus!)
Either way, I am looking forward to better nutrition!
Wow, thank you! Your connection about ’empty calories’ is keen and one that’ll have me thinking about the Biblical parallels, for sure! What a discerning point of view! Thanks for sharing!