I was going to bake bread in the middle of the day just for pictures, which frankly is downright insane due to the fact that it’s been over 90 every single day (this past Friday my car was reading 104 on the way home). So mid-day bread never happened. So I suppose I will make do with my night time pictures that somewhat annoy me because of poor lighting. The recipe needs to be shared.
For people who own a grain mill and are looking for an awesome bread recipe look no further. My wonderful friend Stephanie who gave me the South West Chicken recipe also gave me the honey wheat bread recipe!
Stephanie.. without you I’d be lost. I’d never have cloth diapered, purchased a grain mill, found Azure Standard, or have a 2 fresh loaves of bread sitting on my stove right now. 😀
This is directly from Stephanie with no changes made on my part…
I think one of my favorite things about this bread is that it only takes 1 rise, yet is the best whole wheat bread recipe I’ve ever used.
2.5 cups hot water
3.5 cups (white) whole wheat flour
1.25 tablespoons yeast
1 heaping tablespoon gluten
1/3 cup ground flax seed
Mix above ingredients in order for about 2 minutes, then add…
1 tablespoons salt
1 tablespoons lemon juice (or orange, any citrus)
1/3 cup oil (extra virgin olive oil or whatever you like)
1/3 cup honey
Mix, then add between 2.5-3.5 cups of flour. Add enough flour until it
scrapes the bowl clean, but no more. **I find that I often need more flour here due to humidity–or maybe because I grind my own?**
Knead for about 15 min–I let my KitchenAid do it for about 10.
Shape into 2 loaves and place in greased loaf pans.
Cover and let rise until double, which is slightly over the edge of
the pan. (it takes mine about an hour.)
Bake at 350*F for about 35 minutes or until internal temperature is
I didn’t get a picture of the other half of the flour going in. That’s the point in which me and my KitchenAid stop being friends because I’m being a slave driver and pushing it just a tad too far. Crazy machine!