I love to make bread.
There is something so homey about it and it thrills my children,
when Amélie was two she began calling my honey wheat, “Homebread” and the name stuck.
 
Once we ran out of flour and Joel ran to the store and bought a loaf of store bought whole wheat bread.
I rudely scoffed aloud as he set it in the counter, disgusted at the myriad of chemical ingredients.
 
When she was three she said to me
“I love homebread Mom.  Some people buy their bread from the store… can you believe people eat that crap everyday???”


(Crap is one of her Momma’s favorite words… woopsie.)
 
Feel free to pick yourself up off the floor.
Lord knows I had to.
 

Ingredients – 

(We use all organic but of course you don’t have to… you can find organic honey in a three pack at Costco if your local farmer does not carry it.)

 

3 cups warm water


 

link here

 

3 tablespoons butter, melted
1/2 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour  (Can substitute white wheat for a different style bread)
2 tablespoons butter, melted
  • Mix warm water, yeast, and 1/2 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes and it will become big and bubbly.
  • Mix in 3 tablespoons melted butter, 1/2 cup honey., and salt. Stir in 2 cups whole wheat flour. 
  • Knead with whole wheat flour until just pulling away from the surface but sticky to touch. This may take an additional 1-3 cups of whole wheat flour. (I like the texture at about 1 1/2 -2 cups.)
  • Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. 
  • Let rise in a warm place until doubled.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans.  Rise until dough has topped the pans by at least one inch.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.   You can optionally brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard.  

    If I double this recipe, as I often do because this bread freezes well, I make it in my   mixer once batch at a time, then I combine the two batches in the oiled bowl for rising.

 
This bread is so comforting and fabulous for making 
grilled cheese or for dunking in split pea soup. 
Or toast it and slather it with some butter and live a little!
 
Bon Apetit.
-Angela