We ran out of bread this week and since I am trying to spend $100 on groceries/food this month, it was time to make our own. The recipe makes two big loaves and is really easy. My KitchenAid did most of the work:)I was nervous it wouldn’t turn out as good as our friends, but it did! I love that the recipe calls for ALL whole wheat flour. It also has a little vital wheat gluten, which adds protein and improves the texture and elasticity of the dough. This bread has a very nice texture, it is light, fluffy and all whole grain. It is perfect for toast and sandwiches.I am glad Josh likes this bread. I will be making our own every day bread from now on.Penny Pinching Pantry Raid Update
Honey Whole Wheat Bread
- 2 loaves bread
- 6 1/2-7 cups whole wheat flour divided
- 1 tablespoon vital wheat gluten find it at Whole Foods, Bob's Red Mill, King Arthur, etc.
- 2 packets of yeast I used rapid rise
- 2 1/2 cups warm water
- 1/3 cup canola oil
- 1/3 cup honey
- 1 1/2 tablespoons lemon juice
- 1 tablespoon salt
In a large mixing bowl (preferably a KitchenAid), add 3 cups of the flour, wheat gluten, and yeast. Stir. Add in warm water and stir until combined. Let sit for 10 minutes.
Mix the oil, honey, lemon juice, and salt in a small bowl. Add to flour mixture after the 10 minutes. Mix until combined. Add in the additional flour and mix. Now knead the dough for ten minutes with the dough hook. When it is done divide the dough into two loaves. Make sure they are even. Shape them into loaf form. Place the dough into 2 loaf pans that have been sprayed with cooking spray. Cover with a clean towel and let rise for 30 minutes.
Preheat the oven to 350 degrees. After the loaves have risen, bake them for 30 minutes. They should be golden brown. Let cool before slicing, if you can wait:) You can freeze one of the loaves if you wish.