Whole Wheat Bread and Honey Butter
One of our Christmas presents was a wheat grinder and my father-in law [who is a fabulous chef] told us about this recipe he used to make his bread. He just changed the honey and salt measurements from the original recipe. When we got home this week I was really excited to try it out because I've never made my own whole wheat bread or grinder my own wheat and I usually don't buy much bread, but Capri loves it for toast and sandwiches so making our own sounded like a great healthy option to me. And if you aren't familiar with Great Harvest Bread, it is a bread store that is all over now but I grew up going to the one in Holladay, UT and the workers are the nicest people ever. They give out free samples of all their different kinds of bread and as a kid I loved trying out their oatmeal chocolate chip cookies when I'd go with my mom to pick up our bread for the week. I didn't think I could make any bread that would compare to them because theirs is sheer perfection, but this recipe is unreal you guys! This bread turned out amazing and it tasted even more delicious fresh out of the oven. It's for sure the best wheat bread I've ever had. And you don't really need more than some honey on it, but this Lion House honey butter is pretty amazing as well.
GREAT HARVEST HONEY WHOLE WHEAT BREAD
| INGREDIENTS |
1 1/2 Tbl. instant yeast
2 cups warm water
1/2 cup honey
3-4 cups whole wheat flour
1 3/4 tsp. salt
1/8 - 1/2 cup any add-ins [oats, sunflower seeds, ground flax seeds, etc.]
Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly. Add 1 1/2 cups of flour, any add-ins and salt and mix until combined. Add remaining flour, 1/2 cup at a time, until you get a soft dough. The dough should barely pull away from the sides of the bowl and it will still be a little sticky. Using the dough hook, knead for 4 minutes on low, cover and let rise until doubled. Punch down dough [spray hands with cooking spray] and put in a greased loaf pan. Let rise again until doubled. Bake at 350 degrees for 30 minutes. Remove from oven. Cool in pan for 10 minutes, then remove loaf and cool completely.
LION HOUSE HONEY BUTTER
| INGREDIENTS |
1/2 cup softened butter
1/4 teaspoon vanilla
1 egg yolk
1 cup honey
Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes about 1 1/2 cups.