Ok, now, ya’ll, later this week I’m going to have a soup post. Tis the season to start thinking about warm, thick bowls of soup. And you know what goes great with soup? More soup?…well, yes…but I’ve never met a soup that wasn’t improved with a thick, crusty slice of bread to dunk in it. And since I’m swimming in a sea of while wheat flour right now (there’s a strange mental picture for you), how about makin’ some whole wheat bread?
Ahoy, kitchen ahead!
Let’s just put this out there right now: I love honey in my bread. And I love honey on my bread. I’m kind of like Green Eggs and Ham when it comes to the stuff. I could eat it in a box. I could eat it with a fox.
Actually, no. Get that fox away from that bread. It’s mine! 😉
This bread is pretty simple to make. You have to let the dough raise a couple times, but really isn’t that just a good excuse to have a couple impromptu dance parties with your loved one/pet? Gus has some straight-up moves. Just sayin. I mean, just look at him:
He can do the Macarena like it’s 1999, baby. (Coincidentally, my pop culture knowledge hit its peak in the late 90s, early 2000s. I feel kind of like an old person trapped in a young person’s body. Just put on a jazz record and I’m content. Oddly enough I do know what people are talking about when they say “watch me whip, watch me nae nae,” so I’m kind of proud of myself).
Ok, let’s steer this ship back toward food land before we run aground. I did just want to mention the coconut oil/melted butter option you have with this bread. I’ve made it a million times, with both kinds of fat. Coconut oil is probably the healthier, heart-friendly option. I have noticed, though, that melted butter does result in a slightly fluffier, moist bread. But both kinds are still awesome. It’s your Matrix decision time, people. Red pill or blue pill? 😄
Happy snacking and much love!
- 2½ cups warm water
- 2 tbsp. yeast
- ½ cup melted coconut oil or melted unsalted butter
- ½ cup honey or maple syrup
- 1 tbsp. kosher salt
- 6½ cups whole wheat flour
- Pour water into the bowl of an electric mixer fitted with the paddle attachment. Add the yeast and let sit for 10 minutes.
- Meanwhile, stir together the melted coconut oil and honey.
- Add the coconut oil mixture to the yeast, then add the salt.
- On the low speed, slowly mix in the flour. When it begins to look cohesive, switch the paddle attachment out and put the dough hook on.
- Continue adding the rest of the flour slowly until it is all incorporated and forms a ball that isn't too sticky. If it feels sticky, add more flour one tablespoon at a time until the dough comes together.
- Remove the dough from the bowl, form it into a ball, and place it in a large greased bowl. Cover the dough with a towel and let it raise for an hour.
- After one hour, punch the dough down and let it raise for another hour.
- Meanwhile, Grease 2 loaf pans. After the dough has finished raising, divided it into two equal parts, form the parts into balls, and elongate them to fit in each loaf pan.
- Place the towel over the pans and let the dough raise for another hour.
- Preheat the oven to 350 degrees F.
- Bake the loaves for 40 minutes, until lightly brown. Tent with aluminum foil if they begin to get too brown.