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The past few days I have been itching to make bread. I’m not sure if it’s because I am tired of paying so much for a household staple, not being able to read all the ingredients on the bag, or if it’s just because it is so darn yummy. Nonetheless I finally made it yesterday and it did not disappoint.
When I was making it I loved using my hands to make something. Usually I am only using my fingers on the computer so it felt good to knead bread and have a reason to use Grandma McAffee’s giant metal bowl.
It didn’t take very much active time and it really costs penny’s to make. Doing things by hand “the long way” are good reminders how easy, good and satisfying it can be to make things. It also keeps a reminder of being a good steward and how easy it can be to not only save lots of money but have a far superior product. Yum. Mister and I snuggled up with our fresh warm bread and streamed one of our new favorite shows. This morning I had fresh bread with homemade peach jam, and eggs from sisters chickens. I felt straight out of my favorite book Farmer Boy by Laura Ingalls Wilder and it was wonderful. I’m excited to make more soon, hopefully a 100% whole grain and a few other ideas I have.

Honey Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely