Whole Wheat Bread

Sometimes I bake my own bread.  I used to bake my own bread weekly, but since baby number two arrived, I usually I buy my bread at Trader Joes.  If I can't get to the store, and we've run out of bread, this whole wheat recipe is easy; even easier if you own a mixer. 

After waiting 7 years, I got the KitchenAid Professional 600 Series 6-Quart Stand Mixer in pearl metallic.  I use it for all my baking.  If you like to make bread, a mixer is your best friend, since it can do all the kneading for you!  Just never set your mixer above level 2 when working with dough or it can overheat your motor.

My beautiful, blue (my favorite color), stoneware loaf pans are also something I waited patiently for to help perfect my baking.  They are made by Le Creuset and they have never caused a burnt bottom on any loaf of bread.  Using metal loaf pans the first 30 years of my life, it was hit or miss if I would burn the bottom of my loaves; also hit or miss if my loaves would be baked evenly throughout.  These stoneware loaf pans have turned out a perfect set of beautiful loaves every time.  I highly recommend them!

Whole Wheat Bread Recipe
Makes 2 Loaves

2 1/4 c water
1 1/4 T dry yeast
1t honey to activate yeast
1T salt
1/3 c olive oil or melted butter
1/2 c honey
5-6 cups flour (whole wheat flour or a combination of kamut, barley, white etc)
1 1/4 c rolled oats

Combine yeast, 1t honey and 1/2 c of total water.  Let sit for 5 min.  Combine yeast, rest of water and all other ingredients in your mixer.  Only add as much flour until it cleans the sides of the bowl.  Knead dough 10 min.  Place in a greased bowl and rise about 1.5 hours.  Punch down and divide into 2 loaves. 

Roll with rolling pin into a flat rectangle and roll up, cinnamon roll style, into a loaf. 

Tuck edges under. 

Place in greased loaf pans and rise again for about 40 min in a warmed oven.

I just turn the oven on for a minute or two and then turn it off to make it warm.   After loaves are risen to the desired size, remove bread from warm oven.  Preheat oven to 350 and bake them for 30-45 min.  They will be golden brown all over.

Eat immediately with butter or wrap up and use for the week.  Double wrap loaves and freeze them if needed.  This recipe really doesn't take much time and the end result of delicious bread is so satisfying.  I see it as an art project that feeds my soul and then feeds my husband and son's bellies.  It's a win win project.

Do you have any good bread recipes?