- Proof your yeast with the honey and warm (just warmer than warm) water for about 10 minutes. A dark, warm environment, like a microwave, will help the yeast activate. I pour these ingredients into my Bosch and put the lid on for 10 minutes.
- Fluff your flour before measuring it. This way you don't end up with a brick of bread. :)
- Add your salt last after all the ingredients have had time to mix for a minute.
- Adding potato flakes (not potato pearls) protects the air bubbles from popping. I think this is what made my bread so soft and yummy!
- To make dough quick and easy just add all the ingredients to your bread maker and then just shape and bake when the dough cycle ends. (I have a Bosch, but for those that don't have one this is a great alternative)
Honeyville's Best Ever Whole Wheat Bread
1 1/4 C warm (just warmer than the warm water in your faucet, not hot)
1 T active dry yeast (Saf instant yeast is what was used in this recipe)
1/4 C honey
Proof the above ingredients for about 10 minutes. The yeast should be bubbly, if not the yeast isn't working.
2 3/4 C whole wheat flour
1/4 C vital wheat gluten
2 T Non-instant powdered milk (the powdered milk from the cannery or bakers dry milk from Honeyville Grain)
1 T oil
1 T white vinegar
1/4 C potato flakes
1 t salt
(If using a bread maker to make the dough add all ingredients in order and press start)
If using a Bosch add the ingredients in order and knead for 8-10 minutes. (on the last minute of kneading I pre-heat my oven for the bread to rise in & I turn it off when the dough is done kneading. This way the oven is just warm enough & not too hot) I like to add my last cup of flour slowly until my dough is not sticking to the walls of my mixer any more. You may need more depending on the weather.
Pull the dough out and shape into a loaf while tucking the edges under the loaf. Place in greased pan in your oven on the lowest rack and let rise until double. (turning the light on will warm the oven and keep it a perfect raising temp) Usually around 30-45 minutes.
When dough has risen a few inches above the top of the pan, turn your oven to 375°. You don't need to take out the bread while the oven preheats. Bake for 20-30 minutes and put foil over the bread for the last 15 minutes. I mist my bread with water when it comes out to keep the crust soft. Let it cool for about 5 minutes and then remove to a cooling rack. I keep it in a plastic bread bag when it has cooled.
Just try not to eat the whole loaf while it's warm and layered with honey and butter. I dare you! I had to make a second loaf so my children could have sandwiches.
**This bread is also delicious baked in the Sun Oven!! Make sure to preheat your sun oven for at least 20 minutes before baking. I let the bread rise in my kitchen oven until the dough is just over the top of the pan. I then mist the bread with water and bake about 30 minutes. Baking time depends on how warm your sun oven is. Misting the bread makes it brown in the sun oven, normally bread bakes without browning, so misting makes it brown.
Since the case lot sales are over the goals for the rest of the month will include going through your 72-hour kits. You can still shop the sales and add food to your pantry, I won't stop ya :), but don't buy cases of food unless they are on sale!
Click HERE to view a wonderful handout on 72-hour kits from plentyofpicnics.blogspot.com Use the + sign to make the text bigger.
Enjoy the journey!
Enjoy the blessings!
Feel the peace!