Honey Wheat Bread

You just can’t beat fresh bread.  A little secret?  When it comes out of the oven, I slice some off warm and eat it without even adding anything on top.  I don’t need it, and I’m too impatient to sample the bread to take the time to spread something on top.

My grandma gave me a bread maker last year that was in her closet, still in the box.  That changed my bread making ways.  No more kneading and messes of flour.  (Although I do find that somewhat therapeutic)  I don’t however bake the loaf in the bread machine, I just use the dough cycle and put it in the oven. 

But you can do whatever makes you happy.

Since the grocery stores in my area insist on not selling the healthy bread I like anymore, I have begun a quest to make all of my own bread.  No more store bought.  Cheaper, healthier, tastier.  Win, Win, Win.  I know the recipe by heart now and bake one loaf a day, sometimes I can skip a day but usually not; we like carbs. 

I found a recipe at allrecipes.com and tweaked it to my liking and wanted to share it with everyone.

Honey Wheat Bread

• 1 1/8 cup warm water
• 1/4 cup honey
• 2 Tablespoons oil (I use canola)
• 1/3 teaspoon salt
• 2 cups whole wheat flour
• 1 cup bread flour
• 1 1/2 teaspoons yeast

Put the ingredients in the bread machine pan in order listed.  If you chose to bake it, set your machine and go.  If you just use the dough cycle, after it is complete, dump the dough into a greased loaf pan, spread it out a little and cover with a kitchen towel to keep it from drying out.  Let it rise for about 45 minutes to an hour until it’s domed up pretty.

Bake for 20-25 minutes at 350.  The loaf is done when it’s pretty brown on top and it sounds hollow when you tap the top.  

Enjoy however you wish.  I prefer it plain or with homemade red raspberry jam. Or a sandwich is good too. Mmmmm!