Simple Honey Wheat Bread

I love bread. Love it. But I have noticed that unless I buy the expensive organic bread I get sick. Like really bad. I think there is something wrong with the conventionally grown flour supply. I buy organic flour myself and the more I switch our grain items to organic the less allergy problems I end up struggling with. I don’t want to go back to having awful allergy problems but paying 4.89 for a loaf of bread is getting crazy!

I have decided to make my own. I mean why not people did it in the old days and I already buy all organic flour. I’ve even heard that soaking grains and baking your own bread is better for you. Although this isn’t a soaked bread recipe I plan to make it that way (or make soaked bread that is similar) soon. Anyways, this recipe turned out really well! Here goes!

2 Cups Warm Water
2 Cups Whole Wheat Flour
1 TBSP Active Dry Yeast
1 TSP Salt
1/3 Cup Honey
1/3 Cup Oil ( I used Olive Oil)
5 Cups All Purpose or Bread Flour ( I have worked  in a little more wheat flour alternatively)

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. I found that I actually had to knead some of the flour in, around cup 4 it starts getting really difficult to work in more flour!

Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. 

Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well-greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.