I’ve been making this wheat bread since my senior year of high school. It’s so good! I can’t seem to go back to buying wheat bread from the store. It just doesn’t have the same flavor. That’s is how I feel about any homemade bread versus store bought. It does take some time as it does with any homemade bread, but it freezes well and I don’t eat it very often. When I do have time, I make a loaf and then it will last at least a couple weeks.
My family loves it and enjoys it very much! I love to make my gourmet grilled cheese sandwiches on it or a deliciously toasted Peanut Butter and Jelly!
Not only do I love freshly baked bread, but I love the process and how the dough feels in my hands. Kneading the dough is relaxing to me so it’s easy for me to make time to make this bread or any other bread. I think my second favorite bread to make is Focaccia. All the herbs, onions, and cheese are just so yummy! I want to try making pizza out of it sometime. Oh, and I have a really good English muffin recipe! They are quite amazing!!
Above, is the milk, butter, salt, and honey being heated in the pot. It gets poured into the mixer with part of the flour and the yeast. Below is the dough after mixing in the other half of the flour. The picture on the right is the dough before it proofs.
Above is how to shape and form the loaf. Flatten the dough into rectangle. Fold the long ends over into thirds and roll tightly (the short side) to form the loaf. Place it in a greased large loaf pan and let it proof for about half an hour.
The beautiful loaf after it has proofed. Below is the final product!
4 ½ cups Whole wheat flour
2 Tbsp. Active dry yeast
1 ¾ cup Almond milk
2 tsp. Salt
1/3 cup Honey
2 Tbsp. Unsalted butter
- In the mixing bowl, put 2 cups of wheat flour in the bowl followed by the yeast.
- In a small pot, add the milk, salt, honey, and butter. Heat until butter is melted and the temperature reaches 135-140 degrees Fahrenheit.
- Pour the milk mixture into the mixing bowl. With the dough hook, mix on a low speed for 30 seconds. Scrape the sides and bottom of the bowl. Turn up the speed to high for 3 more minutes.
- Take the bowl off the mixer and add one more cup of flour. Mix in by hand with a rubber spatula. Once incorporated add another cup of flour. Do not completely mix in. Place the dough onto a lightly flour surface and start kneading. Once the flour is incorporated, it will probably be sticky. At this point add a couple tablespoons at a time until the dough forms a nice ball and does not stick. Knead by for about 5-10 minutes until it springs back when touched.
- Grease the mixing bowl and place the dough back into the bowl. Let it proof for about an hour or until it’s doubled in size.
- After the first proof, punch down the dough and let it rest for 10 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Place the dough on a lightly floured surface. Flatten it to rectangle, getting rid of the air bubbles. (See above pictures.)
- Fold one third to the center and then the last third over that like a letter. Flatten and stretch to about 6-7 inches wide. Roll tightly to form the loaf. Tuck the ends under the loaf. (See above pictures.) Place in a greased large loaf pan. Let it proof for about 20-30 minutes until doubled in size.
- Bake for about 20 minutes and then cover with foil so the loaf doesn’t get too dark for another 15 minutes totaling 35 minutes. Adjust accordingly depending on type of oven being used. Alternatively bake to an internal temperature of 185 degrees Fahrenheit. Remove from loaf pan and let cool on a cooling rack.