Bake your own bread: Honey and whole wheat bread recipe

September 11, 1:49 PMDC Baking ExaminerKatherine Sacks

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  Add your favorite nuts to this rustic whole wheat bread.

With more and more attention focused on sustainable and responsible living, looking at the food you eat has never been more prominent. Producing for your own needs is one way to ensure your food is healthy, wholesome, and made responsibly. While growing vegetables or raising livestock may be beyond your capabilities, baking your own bread is an easy way to focus on sustainable living.

This hearty whole wheat loaf is sure to satiate your bread cravings. Sunflower and pumpkin seeds add a hearty crunch, while honey lends an earthy sweetness. Perfect for sandwiches or spread with cheese, this bread recipe is sure to become a staple in your kitchen.

Honey and whole wheat bread recipe
1/4 C warm water, 100 degrees Fahrenheit
1 package active dry yeast
1/2 cup honey
1 egg
1/4 cup melted butter
2 cups lukewarm water
1/2 cup milk
4 cups all-purpose flour
4 cups whole wheat flour
1/8 cup unsalted, shelled sunflower seeds
1/8 pumpkin seeds
1/4 cup black or golden raisins

1. Combine the 1/4 cup of warm water and active dry yeast, mix to combine, and allow to sit 3-5 minutes.

2. In a separate bowl, whisk together the honey, egg, melted butter, 2 cups water, and milk. Add the yeast mixture and stir to combine. Add the flour and combine. If using a stand mixer, place in bowl with bread hook and mix on medium speed until dough had come together. If mixing dough by hand, turn out onto work surface and knead gently until dough forms.

3. Allow dough to rest, covered by a damp cloth, for 10 minutes.

4. Knead the dough for 10 minutes, until shiny and smooth. Push dough forward with heel of your palm, then rotate dough a 1/4 turn while pulling dough over itself slightly. When dough begins to become smooth, add seeds and raisins, and knead these items into the dough. Form dough into a round ball.

5. Oil a bowl and place dough inside, turning over so the entire area is slightly oiled. Cover with a damp towel and place in a warm place(75-85 degrees Fahrenheit), to proof until doubled in size, 1-2 hours.

6. When dough has doubled in size, remove towel and push down gently toward the center. This is referred to as punching the dough down, to remove the excess gas build up. Remove the dough from the bowl and divide into three pieces, shaping them loosely into balls. Cover with damp towel again.

7. Grease three loaf pans and set aside. After 10 minutes of resting, remove towel from the dough balls, and shape into loaves. Gently push each piece out into a rectangle, than roll up, like a scroll, pinching the bottom edge closed. Place the dough into the pans, making sure the loaf reaches the short sides of the pan. Oil top of dough slightly, place in warm area, and cover with damp towel again. Allow dough to proof, filling the pans and just coming out of pan tops.

8. When dough is almost doubled in size, preheat oven to 350 degrees Fahrenheit. When dough has doubled in size, bake for 45 minutes.

9. Carefully remove bread from pans and place on cooling racks. Allow to cool completely, then wrap extra bread in plastic wrap and freeze for future use.