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I am all about homemade goods. It’s important to me that my family eats wholesome, healthy foods, so I have really stepped up my game in the world of homemade. A few months ago, I set out to make the perfect wheat bread that everyone in my family would enjoy. I’m proud to say that I haven’t bought a loaf of bread since. We’ve had a few different itterations of bread and I’ve made brick or two, but over time I have played with and adjusted the recipe I first used (King Arthur’s 100% whole wheat bread). It’s a recipe my whole family enjoys and it is about as healthy as it gets. This recipe makes two loafs, so I make it just about every week. I should also mention, making my own bread has definitely saved me money as it is much cheaper to make it myself.
*Makes two loafs
Ingredients
2 3/4 c of warm water (whey strained from homemade yogurt is a delicious substitute for the water and a great way to use the whey)
2 1/2 tbsp of yeast
1/3 c olive oil
1/3 c honey
1 tbsp of salt
1/4 c chia seeds
1/4 c of flax seed
1/3 c oats
1/4 c of sunflower seeds
6 c whole wheat flour
Directions
In your kitchen aid or mixer, add your warm water (or whey) and yeast. If you are not using instant yeast, let sit for 5 minutes. Next add your olive oil, honey and salt and give it a quick mix.
Next add the chia seeds, flax seeds, oats and sun flower seeds. Turn on your mixer and begin adding the flour one cup at a time. Once the dough is formed, throw a little flour on the counter top and knead the bread on the counter for 5 minutes. Wash your bowl and coat with a little oil. Place the dough in the bowl and cover with a moist towel. Let rise for an hour or until double in size.
Knead your dough for a minute, cut it in half, form loafs and place each half into a lightly oiled loaf pan. Lightly oil the top of the loafs, cover with a moist towel and let rise an hour, or until it is about one inch above the loaf pan.
Preheat your oven to 375 degrees. Cook the break for 30-35 minutes. Tent with aluminum foil after 20 minutes to prevent over browing.
