Homemade Wheat Bread

By: Kristy Homan on 7:36 PM

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Never in a million years, did I think I would be making bread for my family from scratch. I haven't bought a loaf in months, and am loving this new world of fresh, homemade artisan breads. Most people think I'm crazy, but I find it quite therapeutic. I love the process, although it's not that hard or that much work. I love that it takes time and patience. All good things do. Plus, there is nothing like the taste of fresh, warm bread. My daughter loves it, and I get the satisfaction of know exactly what she is eating - such a good feeling.

My first attempt at making bread was far from my ideal. I didn't know that yeast could expire, so my extremely dry, under kneaded bread did not rise. My second attempt proved leavened, but the bread was extremely dense. I searched on line for tips and watched videos on how to knead, learned how to store yeast (in the freezer), and eventually came up with my own honey wheat recipe. The great thing about baking bread is not having to measure things exactly. It's all about the environment and getting a good feel for the dough. I love this freedom!

Kristy's Homemade Honey Wheat Bread

2 cups warm water (115 degrees)

1 pkg active dry yeast

2 T honey

4 1/2 cups organic bread flour (I use 1 cup unbleached white bread flour and 3 1/2 stone ground whole wheat)

1 heaping tsp of salt

2 T olive oil

Add yeast and honey to warm water. Stir until honey is well dissolved. Watch for bubbling as this indicates that yeast is active. Add 2 cups of flour. I usually add the one cup of unbleached white and then one cup of whole wheat. Stir until spongy consistency and then cover. Allow mixture to rest about 25 minutes or until doubles in size. This is called the "sponge" method and really helps with rising. Important to note that this is not the first rise. Also, don't add salt to this mixture, as this will kill the yeast.

Now, I do knead my dough, but have found that using my standing mixer to incorporate the flour into my sponge is really helpful. Make sure to use the dough attachment. (I usually mix my sponge in my standing mixer bowl.) Add salt and olive oil and slowly add more of remaining flour- about 1/4 cup at a time. Turn your mixer on about medium speed. Keep adding flour until a dough ball forms and it's not too sticky. It's OK not to use all of the flour in this recipe. This is probably the trickiest part of the entire process. You want your dough to be soft and workable and depending on the altitude and humidity you may need more or less.

Turn dough out on flour surface and knead about 10 minutes or until the dough is smooth and elastic. Form dough into smooth ball and place in an oiled bowl that is big enough to allow the dough to double in size. Cover and allow to rise about an hour.

When dough has doubled in size, punch it down to remove the gas. Knead again another minute or so to make sure all the gas bubbles are out and form into bread loaf. Place in oiled and floured loaf pan, cover again and allow to rise for another 30 minutes or so, until dough is doubled in size. Place in preheated 350 degree over for approximately 30 minutes. (Oven times vary. Check to see bread is golden brown. You can also flick the bottom of the loaf pan to see if it sounds hollow. This is a good indication that the bread is done.) Remove from oven and allow to sit in pan about 15 minutes and then transfer to wire rack. Slice and enjoy!