With the extra meals being prepared at home now, we have brought out our family's favorite recipes to bring a little extra comfort. For me there is just about nothing more comforting that a hot slice of homemade bread slathered with butter. My hubs loves to slather his in honey, but that is another story.
I learned how to make bread on our farm as a little girl. It's funny how many skills you lean on when you can't go to a grocery store or restaurant for your meals. My grandma had this huge, deep, metal, hand-crank bread maker. I loved turning the handle to knead the bread. The best type of bread was a mixture of wheat and white. I love to call it my 80/20 bread.
I love the texture of this bread with 80% enriched baking 20% fresh ground wheat. If you don't have the ability to grind your own wheat, you can find 100% ground whole wheat in most baking sections of stores. The other ingredients are so easy and simple. I do want to add a link for my favorite flour. I absolutely love Big J Milling , Golden Loaf Baking Flour. It is so good! Everything I make with it is light and perfect in texture.
Homestead 80/20 Bread
3 cups of warm water
3 Tbs Olive Oil
2 Tbs Honey
1 Teas. Flaky Salt
2 1/2 Fast Rising Yeast
Mix together is a mixer or large bowl.
Slowly add 2 cups of Whole Wheat Flour mix together. Add 3 cups of flour one cup at a time. Mix together and switch to your kneading attachment if using a mixer. Add the last two cups of flour if needed. Up to 7 cups total. Add a little Olive Oil if you thing the dough is too dry. The dough should be soft and slightly sticky. Preheat over to 375 degrees.
Let the dough rise for a half hour, divide into two halves. Spray a loaf baking pan and form the dough halves into loaf shape and carefully lift into pan. Tap the pan on the bottom to remove any air bubbles. Let rise 15 minutes.
Bake for 15 to 20 minutes. Remove from oven and brush with butter or olive oil. Enjoy with a slather of butter.
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