Saturday, March 26, 2011

Rain Rain Go Away....But if you won't I'll bake some bread!

Sigh... after getting my whole article written, I clicked a wrong button and lost it all, so here is my second try.

Spring came and then it left again LOL, From what I understand my neighbors to the north are even getting snow! I am SO DONE with the snow this year! My daughter Ashley, is suffering temperatures in the low 30's at Navy boot camp in Great Lakes so I can't complain. We're just getting rain and temps back into the 50's. The good thing is, my peas and beets are getting plenty of water!  Days like this aren't always a bad thing. The past month or so has been pretty hectic with Ashley leaving for boot camp, my dad being sick and then learning Mike has to be tested for prostate cancer. I am keeping my chin up and being as strong as possible for everyone, but sometimes a girl just needs a day where she can bake some bread, write a few letters and gather her wits about her. Today is that day.

I haven't been to the grocery store for days so I rummaged through the cabinets to see what I had on hand to bake bread with. I had plenty of whole wheat flour and some honey so Honey Wheat bread was the winner.  I found this recipe on and it is by far, one of the BEST breads I have ever made. The dough is super easy to work with and before you know it you have a couple loaves of delicious bread, not to mention a house that smells heavenly.  Here's the recipe.

Honey Wheat Bread


  • 3 cups warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup honey
  • 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1/3 cup honey
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 2 tablespoons butter, melted


  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely 

And that's my rainy day bread recipe :)  Stay tuned for a Country Living Giveaway! If you love magazines you'll love the next giveaway. Someone will win a free subscription to Country Woman Magazine! 

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