Who is with me? I am a huge bread lover, and could easily eat it with every meal. Not surprising, my son could live off bread and olive oil. His favorite bread is honey wheat, so I came up with this recipe a couple of years ago. It is a wonderful everyday bread, and makes the house smell great. I always feel like Fred Flintstone when the smells fills the air. Do you remember that show? Every time Wilma would cook, he would involuntarily follow the smell of food. Anyway, I always think of that when there are yummy food smells in the air 😉 Seriously though, if you want a delicious bread, give this a try.
1 cup slightly warmed milk (2% milk fat or higher)
2 Tbsp olive oil and more for greasing pans (I use extra virgin)
3 ½ Tbsp honey
Sift the all-purpose flour, and then add the ground flaxseed and salt and stir well with a whisk. In a separate bowl, sift the whole wheat flour. Set both flours aside.
Add the warm water to a warmed mixer bowl and sprinkle yeast on top. Let sit for 3-5 minutes to ensure it is dissolved. Add the milk, honey, and oil, followed by the flour (starting with the all-purpose and ending with the whole wheat). Using the dough hook, mix on low until the dough begins to come together (about 1.5 minutes). Turn off and let rest for about 10 minutes. On low, knead the bread for 3 to 4 minutes until it springs back when poked and passes the windowpane test. Check the dough along the way, and add moisture if needed during the kneading process. Whole wheat flour will soak up moisture.
Form a ball and place it in an oiled bowl and lightly oil the dough on top. Cover and let rise in a warm draft-free spot for 1 hour or until doubled in bulk. Very gently punch down the dough. Take out of the bowl and split into two. Place each into a greased 9 by 5 loaf pan. Form the dough to the pan, and ensure it fits well. Cover and let rise for 45 minutes to 1 hour in a warm draft-free spot or until the dough almost reaches the top of the pan.
Preheat the oven to 400 degrees when the rising process is about 15 minutes away from being complete.
Slash the loaves on top several times with a sharp knife, and then place in the preheated oven. Let the bread bake at 400 degrees for 10 minutes, and then reduce the heat to 375 degrees, and bake for an additional 20 to 25 minutes. The bread should be golden brown and the internal temperature should reach 190 degrees (if measuring).
Remove from oven and place on cooling racks immediately. Brush the loaf tops with extra virgin olive oil for color. Let sit for 30 minutes at least before cutting (if you can). After one day, place in the refrigerator. Enjoy!
#1 Make a large batch at once and freeze. Slice the bread and store in a freezer safe container. Take out one slice at a time, defrost and toast. It should keep for several months.
#2 This bread is great with olive oil, spreads, nut butters (check out Zoale's nut butter recipes) or as sandwiches or paninis, or eaten plain.