Bread Baking Thursday

bread dough risen and overflowing mixing bowl ~ tried a double recipe, not a good idea

dough rising in pans

finished loaves! 

Proverbs 31:27 "She watches over the ways of her household and does not eat the bread of idleness."

Adapted Recipe from Homestead Blessings

Wheat Bread Recipe

2 1/2 cups warm water

2 cups whole wheat flour
(plus an additional 5 or more cups to complete recipe)

2 teaspoon salt

1/2 cup coconut oil

1/2 cup honey

2 tbsp. ground flax seed

2 tbsp. lecithin

2 tbsp. yeast

Mix together the first 6 ingredients.  Mix in the yeast.  Then add in enough flour (alternate between whole wheat & unbleached white) to make a soft dough ~ about 5 cups or more.  Knead well for 10 minutes.  Let rise until doubled - about 30-40 minutes.  Punch down, divide dough into 2 loaves and place into well greased bread pans.  Let rise again - 20 min. or so.  Bake at 350 degrees for 30-40 minutes, until golden brown on top.

**We use fresh ground whole wheat flour.

**I grind the flax seeds in a coffee grinder (used only for spices)

Stores sell some good whole wheat bread...but most of the nutrients are removed from the wheat when its processed in such huge quantities ~~~ then they sell the wheat germ seperately.  Grinding it fresh preserves all the nutrition of the whole wheat kernel and tastes amazing!

**And for you skeptics about the difficulty of grinding the wheat ~ you dump it in the grinder (I have a Nutrimill), push the on button and it grinds.  Thats how easy it is!  And I was once a skeptic too.  Then I listened to a presentation from Bread Beckers in the Atlanta area and changed my "uneducated thinking" about the whole process.