Since I was a kid, I have always loved bread; however, breads need to be eaten in moderation. Making homemade bread can warm your house and provide aromas to your senses. This whole-wheat honey bread takes me back to the days where my grandparents baked everything from scratch or my mother would take us to the local bakery. In other countries, making bread is standard. Rarely do individuals buy pre-processed Wonderbread from a grocery store.
After baking, there is nothing better than eating a warm piece of freshly baked bread as a sandwich, side dish or peanut butter lathered snack. Using whole-wheat flour can increase the health benefits such as dietary fiber leaning towards less weight gain. If you are like me, insulin resistant, whole-wheat grains can help reverse the cycle along with other necessary precautions. The high fiber and low glycemic index of whole wheat grains allows for a well balanced diet when reaching for those carbohydrate filled breads.
Here are some tips to keep in mind:
- I used regular whole-wheat flour in place of bread flour. It made the bread denser, but every piece was like the center: gooey and delicious.
- I suggest melting the butter before adding it to the milk. This allows the milk to keep its temperature and having to take time to mix until the butter melts.
- You’ll need a dough hook for this recipe. Dough hooks keep incorporating the mixture without flour and pieces getting stuck in the center of a whisk.
- You can mix the dough with your hands in place of dough hooks. Be sure to knead it well and flour your hands.
- Allowing the dough to rise is important. It should triple in size by the time it is ready to cook. Do not rush this process.
- Allow the bread to cool before setting it on the cooling rack. It will harden and keep its form better.
- I cut my bread into slices before packing it away. Allow it to cool so that you don’t smash the bread in the process.
Making bread is a process that takes time. It needs to rise and rest allowing the gluten structure to become finer and preventing large air holes in the bread. Also, it provides texture to the bread and permits the yeast to convert more sugars from the flour giving you a nice flavor complexity. The bread will be delicious along with your satisfaction of making food from scratch. Scrap all those pesky preservatives and aim for a higher goal. The bread can last for two weeks in the cupboard or fridge and about one month frozen. Lather it with nut butter or pumpkin pecan butter for a delicious pairing. The sweetness of the honey and the nuttiness of the butters create a mouth-watering delicacy.
Leave a comment with your favorite bread recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.