As the weather changes its time too make bread. And my family loves this honey bread.
- 3 cups really warm water
- 1 1/2 tablespoons yeast or 2 yeast packets
- 1/4 cup shortening
- 1/4 cup honey
- 1 tablespoon salt
- 6 cups whole wheat flour approximately
- Pour warm water into a large bowl. Add yeast.
- Allow yeast to dissolve and froth, then stir in shortening, honey and salt.
- Add flour a cup at a time until you have a soft dough. Knead and put into a bowl.
- Cover with a cloth and let raise about an hour or until it has about doubled in size. (It rises much better if you put in front of a window with the sun shining in or on top of a warm oven).
- Knead again, divide into two equal parts and place bread into baking tins and raise again for another hour.
- Bake at 350 for 30 minutes until brown on the top.
- Butter the top of the bread while still in the oven and let cook another 2 minutes.
No Knead Wheat bread:
- 3 cups (400g) all-purpose whole wheat flour, spoon and leveled (see notes)
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cup water (room temperature)
- 1/2 cup seeds of choice, I like sunflower seeds and pumpkin seeds (optional)
Prepare the Dough
- In a large mixing bowl, whisk together your flour, instant yeast and salt. Stir in the water until a thick dough forms, making sure all the flour is incorporated. Cover with a reusable bowl cover or plastic wrap and let it rise for 12 hours or overnight at room temperature.
The Next Day
- Preheat the oven to 450°F. Place a large enameled dutch oven in the oven while it preheats.
- Uncover the dough. At this point, it should be a lot bigger in size with some bubbles. Lightly flour a clean surface. With floured hands, scoop out the dough and place it on the floured surface. Form the dough into a ball, making sure the flour is incorporated (if using the seeds, incorporate them into the dough at this time). Place the formed dough on a piece of parchment paper. You can score the bread just before baking, but this is not necessary with this recipe.
- Once the oven is preheated, remove the dish from the oven and transfer the bread to the dish with the parchment paper. Bake for 30 minutes covered, then 15 minutes uncovered.
