This bread is perfect with anything.  I have made french toast, grilled cheese, PB & J, eggs benedict, buttered it, and even made rolls.  It is just a delicious all-purpose bread, and the flax seed, whole grains, and other ingredients makes it a bit healthier than most. 

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All-Purpose Honey Wheat Bread

  • 1 1/2 cups hot water, whey, milk, or buttermilk
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 tsp salt
  • 1 egg
  • 1/2 tsp Lecithin (aka Dough enhancer) (NOT needed for freshly milled flour)
  • 4 cups freshly milled hard wheat flour
  • 1 cup rolled grains (I use mixed 9-grain)
  • 1/2 cup flax seed, ground in a blender
  • 1 Tbs yeast
  • extra flour for kneading and rolling

Combine water, oil, honey, salt, and egg, and mix well.  Add lecithin (if applicable), half of flour, grains, and flax seed, and mix thoroughly.  Add yeast and all but 1/2 cup of remaining flour to make a soft dough. Knead mixture until smooth and elastic–about 5-6 minutes.  Cover with a towel and let rise about 45 minutes, or until double in size.  Punch down, and knead for about 5 minutes.  Cover and let rise about 45 minutes, or until double in size.  Punch down.  Use remaining flour as needed to flour a kneading surface and shape the dough.  If desired, divide dough in half for 2 smaller loaves before shaping. Put shaped loaves into greased loaf pans, and let rise about 30 minutes, or until about double.  If cracks or stretched areas begin to appear, punch down and repeat last step.  Bake at 350 degrees for 30 minutes (2 small loaves) to 45 minutes (large loaf), or until golden on top. Remove from oven and cool in pan 10 minutes.  Remove from pan and cool on rack until room temperature.

Notes:  Although I have done it by hand, I now use a stand mixer with a dough hook to knead for the specified kneading time, let it rise in mixing bowl, knead again with dough hook, let rise in mixing bowl, then punch down and scrape dough out of bowl.  Note that the dough will likely be somewhat sticky in the beginning stages, as it is freshly milled flour. This recipe is very easy to double or triple.  It can be hard work, but it is oh, so worth it in the end!

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