Honey Whole Wheat Bread

Okay, so full disclosure: having a toddler DOES take up a lot more time than a newborn.  The baby that used to sleep 20 hours a day now only sleeps like 12-14.  That’s a lot of hours I used to have to myself…

Anyway, just wanted to share this recipe for honey whole wheat bread.  I was looking for a good sandwich bread, that’s also toddler friendly.  Norah was having trouble chewing the English muffin bread I made because it’s super crunchy, and, well, chewy.  So, away to Pinterest I went, and it delivered.  This recipe is amazing and easy.  And full of fiber – of which everyone can use a little more.  (It’s not 100% whole wheat however.  If you’re looking for that, I suggest doing at least half white whole wheat.)  It took awhile to find a good recipe that didn’t have a million extra weird ingredients that I would have to buy.  Flaxseed meal is probably the only thing you don’t have, and it’s relatively (to wheat germ and 4 kinds of flour) cheap at the grocery store.  Since you don’t use a ton in this recipe it should last you a few months.  It’s also easy to throw into yogurt or other recipes for extra fiber.  The bread is freezable, too, of course.

Honey Whole Wheat Bread | Jersey Up!

Honey Whole Wheat Bread
Adapted from Summer Harms

Makes 2 loaves

5 cups warm water
4.5 teaspoons rapid rise yeast (or bread machine/instant yeast – same thing)
1/2 cup honey
3.5 cups whole wheat flour (you can also use half whole wheat and half white wheat)
5 cups all purpose or bread flour
1/2 cup ground/meal of flaxseed
3 teaspoons salt
2 tablespoons butter

1. Mix all the ingredients together in a large bowl or in your stand mixer with the dough hook attachment.  Dough should be easy to handle and not too sticky.
2. Separate dough into two greased loaf pans.  Cover and let rise.  (I use plastic wrap, but a towel is fine too.)  It will probably take about an hour depending on the temperature of your kitchen.  To speed the process, place the pans on top of your preheating oven.
3. Bake at 375˚ for 30-40 minutes until golden brown.
4. Brush melted butter on top, and allow the loaves to cool completely on a rack.
5. To freeze, wrap in plastic wrap and then tin foil.  Defrost on the counter uncovered.

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