That’s a lot of bread! And a rather expensive habit, if I don’t say so myself. Buying local organic bread can put a dent in the old wallet. So what does one do about this? For starters, a few push-ups to warm up. And then when the blood is circulating nicely through your biceps you begin mixing. Mixing, mixing, and more mixing. Yes, that’s right people, we are making our own bread. Not only does it save you money, but you get a killer workout in the process. And who doesn’t love the smell of fresh bread baking in the oven?
We are thinking about opening a bakery right here in Hood River. I can get up at 3am to knead some dough. And I am beginning to get more comfortable with a wooden spoon and measuring cups! Is a bakery business that far away?
Thank you Bob! I am loving everything you make!
And right now as I write this I am munching on some homemade bread. A little butter and a little honey. How sweet life is.
Here is the recipe for Whole Wheat and Honey Bread. It came out of my cookbook Good Food Great Medicine: Here we go:
*An 8by4 inch loaf pan
1 1/4 cups warm water
1 tbs active dry yeast
2 1/2 cups stone ground whole wheat bread flour, divided
1 1/2 tsp salt
2 tbs extra-virgin olive oil
1/4 cup honey
1. Sprinkle yeast over warm water in a mixing bowl and set aside about 3 minutes. Add 1 1/2 cups flour and stir until smooth. The mixture should feel like a very thick batter. Use a wooden spoon and beat vigorously by hand. Scrape sides of bowl, cover with plastic wrap, and let dough rise for about an hour. (it should double in size during this time)
2. Add salt, oil, honey, and 1/2 cup of flour and stir until smooth. Beat for about 50 strokes. Stir in another 1/2 cup flour, blending until smooth. Keep stirring!!! If the dough is still slack enough to be stirred, work in more flour a tablespoon or two at a time until dough becomes too stiff to stir. Scrape sides of bowl clean, making sure all loose flour is blended into the dough. Cover with plastic wrap, and set aside to rise for another hour.
3. Using a rubber spatula, deflate dough and gather into a sticky ball. Sprinkle with 1 tbs of flour and scrape out onto a floured patch of countertop. Knead the dough for a minute of two, dusting the counter with only as much flour as you absolutely need. The dough should be soft and tacky.
4. Pat dough into a flattened oval cushion on the flour-dusted counter, roll it up into a fat sausage about 8 inches long, then tuck it into an oiled 8 by 4 inch loaf pan. Pat the dough down evenly and cover with oiled plastic wrap. Preheat oven to 400. Allow dough to double, which should take another 30-40 minutes. Depending on the warmth of your kitchen.
5. Place in lower 3rd of your oven. And bake for 30 minutes.
Enjoy some warm bread with a little butter and honey!!!! Yummy!