Honey Wheat Bread

I have a neighbor (well, lots of neighbors) who makes her own bread everyday. She doesn't buy it at the store. If they are out of bread, she hurries and makes some, instead of running to the store (which is 30 miles away from us anyway so you kinda have to be stocked up on food and such just for living, let alone for disasters). I think she rocks. She plants a massive garden each year and cans all her own veggies. She doesn't buy any canned veggies for her family. She has it all from her garden. Well this bread recipe is from her. It makes 3 loaves and is delicious. It goes great with homemade jam and homemade butter (post coming next).

Honey Wheat Bread

3 c. hot water (115-120 degrees)

1/3 c. honey

1/3 c. oil

1 tbsp. salt

2 tbsp. yeast

3 Tbsp. dough enhancer (optional)

3 Tbsp. Vital Wheat Gluten (optional)

~5 c. wheat flour

Put it all into a mixer or large bowl. Mix together. Add 5 c. wheat flour. Mix and add more flour until it pulls away from the sides of the bowl, about 1-2 more cups. If baking all three loaves at once, place dough into an oiled bowl and turn over. Cover with a towel and let it raise until double. If you want, you may split the dough into 3 and place into freezer bags. When you want to make the bread, just take out the dough and remove from the bags. Let it thaw and raise like I said before. Then from here on either way you do it, shape into loaves and place in greased loaf pans. Raise again. Bake at 350 for 30 minutes. Remove from pans and spread a little butter over the tops of hot loaves.

*These also freeze well after you've baked them. Allow to cool and wrap tightly to freeze.

Printable Version

This is linked to Gooseberry Patch