**Homemade bread is probably one of my all time favorite things in this entire world, besides my family obvi! This Homemade Whole Wheat Sandwich Bread is hearty and filling, and best with butter:).**
I’m the type of person where I have to have a really belly filling breakfast. I’ll never understand people like my husband who are good with a class of milk and a granola bar. I’m just…I mean, like aren’t you hungry 30 minutes later? Don’t you feel shaky like you haven’t eaten in 4 days and start to have a better understanding of those hungry snicker bar commercials?
My staple as of late has been toast and runny eggs. I could eat it everyday, unless the runny egg makes me gag. Let’s talk about this for a second. When it comes to runny eggs, the only part I want runny is the yellow yoke. No joke.
But if there is white running on my toast, gag. Barf. I’m done. I can’t look at a runny egg for at least a week out of being traumatized.
(Light Bulb Moment: Now I see where my kids get it…#diva)
Back to this bread. Due to the fact that bread is a staple in my life, I really try my best to make sure it’s a healthier bread. Obviously I would LOVE a sourdough bread with the yellow yoke only runny egg breakfast…And I’m sure I’ll make that sometime soon…But the majority of my days are spent with hearty whole wheat bread.
I find that it’s more filling, and I’m not hungry again 9:30. (9:45, different story.)
Homemade bread is scary, especially when whole wheat is involved. There are chances the bread turns to brick, or simply doesn’t rise. Getting that water temperature just right for the yeast was my biggest problem. Here are a few things I’ve learned:
-Get a candy thermometer.
I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture. I’ve got it down to where I don’t need one, but a thermometer helped so much in the beginning.
-Buy Vital Wheat Gluten.
I know a bag is expensive, but you only need a few TB. per recipe. It really helps when baking breads with Whole Wheat, that way you don’t get that ‘brick’ texture!
Now, let’s get to the recipe shall we. All this bread talk/pictures is making me hungry :).
- 3½ c. warm water
- 3 TB. honey
- 2 envelopes active dry yeast
- 5-6 c. 100% whole wheat flour
- 3 c. bread or white flour
- 1 c. wheat germ
- 2 TB. salt
- 4 TB. sugar, or coconut sugar (optional)
- 3 TB. vital wheat gluten
- 4 TB. plain greek yogurt
- Oil for greasing the bowl
- Butter for topping the bread
- Mix the honey and yeast with the warm water. Let sit until foamy, about 5 minutes.
- In a bowl, mix together the wheat flour (start with 5 cups), bread flour, wheat germ, salt, sugar, and vital wheat gluten.
- Using a stand mixture, add the yeast mixture and greek yogurt. Mix together, then gradually add in the flour mixture, ½ c. at a time.
- Add enough flour until the dough isn’t sticky to the touch. You might not use all of the flour mixture. If you need more, add the rest of the whole wheat flour gradually, using only the amount you need.
- Remove the dough and form into a ball.
- Rub olive oil on the dough as well as on the inside of the bowl.
- Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.
- Once doubled, punch down. Cut the dough in half, roll into a loaf. Add loaves to greased loaf pan, and set in a warm place until doubled.
- Preheat oven to 400 degrees.
- Bake bread for 20-40 minutes, or until golden brown.
- Brush tops with melted butter.
If getting your kids to try ‘brown bread’ is a challenge, just simply ask if they want warm bread with butter and honey. So simple.
Kids are so easy.
Also, simply ask what vegetables they would like for dinner too. I’m sure they will simply tell you a list of their favorites…
Have you made homemade bread? Do you have a tried and true recipe?
Also, runny egg thing? Just me?