Wheat Flax and Honey Bread Recipe with Honey Butter Spread (makes 2 free form loaves)































We are no longer buying our bread from the store anymore.  It's so nice to know what's in our bread and to have fresh baked bread.  I also don't have to make trips to the store because we are almost out of bread.  Sounds nice but I don't have the time?  Just double the recipe below (and make 4 loaves) and freeze the other 3.   When you defrost it just set it out on the counter the day before you want to eat it and it'll still be fresh!

How to Ensure a Rise:
  I used bread wheat flour instead normal wheat flour (higher protein), kneaded longer to insure enough gluten development, was careful not to let the bread rise to much and made sure there was not too much flour to liquids.  Make sure your yeast foams.  If it does not your yeast is not active.  Do not let your dough rise for to long.  I had issues with getting my dough to rise and I realized through trial and error I waited to long for the dough to rise, usually about an hr each rise.  I also put the bread covered in the microwave with a cup of boiling water to ensure no drafts and moisture.


( Recipe modified from the book "The Backyard Homestead," by Carleen Madigan.)
Ingredients
2 1/2 cups of warm water
1  tablespoon honey
1 tablespoon active dry yeast (or 1 package of yeast)
3 tablespoons of coconut oil melted
1 tsp salt
2 cups of organic wheat flour
3 cups of organic whole wheat bread flour
¼ cup of flax meal






1.      Add yeast an sugar into 2 ½ cups of warm water ( 100 -115 degrees F) into a large bowl.  Wait 5-10 min, it should be foamy.

2.      Add oil, salt, and 2 cups of flour.  Add the flax meal and the rest of the flour, a little at a time, until the dough is too stiff to stir and pulls away from the sides of the bowl.
4.      Use a dough hook to knead or knead by hand.  If by hand make sure to flour the surface you are working on and need for about 10-15 min.  Only add the least amount of flour needed to the dough.  It should be slightly sticky.  Too much flour makes the bread dry and crumbly.
5.      1st Rise:  oil a large bowl and place the dough in the bowl, make sure the dough is oiled too.  Cover the bowl with a kitchen towel and place in a warm spot and let rise until doubled in size, about 30 mins.  You can test it by poking a finger into the dough about an inch down if the hole remains it is done.  If the dough rises more than double, punch it down and let it rise again. 
6.      Punching Down:  Punch the dough with your fist.  Place the dough over to the floured surface.  Knead it a few times to press out the gas bubbles, then cut the dough into two egual pieces with a knife.  Oil a baking sheet and sprinkle corn meal on it and place the dough on the baking sheet with a kitchen towel over it.
7.      2nd rise: put the loaves in a warm place to rise again.  Once they are double their size again (about 30 min) they are ready to put into the oven
8.      Preheat oven to 375 degrees (allow at least 10 min to preheat)
9.      Place baking sheet into the oven (you might want to bake each sheet seperately to ensure even cooking) 30-40 min.
10.  When the bread has baked for 30 min check for doneness.  If the loaves are brown, with an oven mit on flip it onto your mit from the baking sheet.  Give the loaf a tap; if it makes a hallow sound, it is done.  If it makes a dull thud, bake a few minutes longer.


How to Make Honey Butter Spread
Place equal part honey to equal part softened butter into a container and whip with a fork.  That's it so good on bread!  You'll wonder why you never thought to do this before.

Don’t forget to “likeus on Facebook.  Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus.  And check out my other blog OhYou Crafty Gal.  

©Minneapolis Homestead www.theurbanhomestaed.blogspot.com All rights reserved. Photos and content cannot be reproduced


For More Of Our Recipes Click Here

No comments:

Post a Comment