Honey Wheat Bread

Growing up it was my job to make bread every week. This wasn't for your average sized family with two to four children. I have 10 siblings and bread did not last us very long! I used a big silver bowl, my hands, and the largest bread pan I've ever seen to this day; a 12x4 three strap bread pan. You can imagine the amount of dough I had to work with! 

Now, nine years later, I'm back to making my own bread twice a week. And it's simple, just two small loafs. I tried a few and decided to stick with what I grew up doing, just minimized the recipe a bit and used Triticale Flour instead of whole wheat, giving it a healthy, lighter look.

There is nothing like walking into our small country home with the aroma of fresh bread right out of the oven. Hand me some butter and honey!

Honey Wheat Bread

makes two loaves

3 1/2 cups warm water

1 1/2 tsp yeast

1/4 cup honey

Place in a measuring bowl or mixing bowl and let the yeast proof, or rise and bubble. 

Mix In:

3 1/2 cups whole wheat flour

2 tsp salt

2 tbsp olive oil

and let it sit for a few minutes. Add 3 1/2 cups more of whole wheat flour and mix well. Let is sit for 15 minutes. The dough should be sticky and stretchy. After it rests, divide the dough in half and kneed with plenty of flour slowly forming into loaf. Put your dough into the prepared bread pans, lining with tin-foil or wax paper for easy release, and let it rise until the dough has risen slightly above the edge of the baking pans. 

Bake the bread @ 350° for 35 minutes.