After a year and a half of consistent baking of bread, I am so very happy to share with you my knowledge of what I’ve learned over the many many times of making bread from scratch! We enjoy homemade bread because we know what is in it, and because it the taste is not even comparable with the store-bought kind.
It was my mom who first showed me how to bake bread, although that first batch of bread turned out as hard as a rock, she did show me how to knead bread (which is the most important part of making your own bread by hand). However, there was still so much for me to learn, so many questions I wanted answers to. I dug deep into the YouTube videos and that’s where I learned what I know about bread today. Thank you, you-tubers!!
The video is for those of who you are brand-spankin-new to making bread from scratch. It is a detailed video, explaining all the steps along the way, and why I do them. If you are not new to making bread, please go straight to the recipe. Making bread can be confusing, but I hope this video helps you along your journey!
About the video for this recipe:
Since this video is pretty long (about a half hour total), I had to split it up and put it on YouTube. Please click the links below for the videos:
Honey Wheat Bread
Here’s what you’ll need:
3 cups white whole wheat flour (or just whole wheat flour, I use King Arthur brand)
2 cups bread flour (I use King Arthur brand)
7-8 tsp. vital wheat gluten
1 tsp. salt
2 tbsp. molasses
5 tbsp. honey
4 tbsp. butter, melted
1 tbsp. active dry yeast
2 cups lukewarm water
1. In one bowl, mix the flours and vital wheat gluten together well.
2. Add the yeast to the water, stir to combine and let it sit for 10 minutes, or until bubbly and doubled. (Before you add the yeast to the water, you can add 1 tsp. of sugar to the water to help the yeast grow better)
3. In a separate large bowl, mix butter, molasses and honey. Add yeast once it has doubled. Stir gently to combine.
4. One cup at a time, add the flour mixture to the yeast mixture. After about 3 cups of flour added, stir in the salt to the flour. Keep adding the flour until all has been added.
5. Turn down out onto a clean counter and knead for 20 minutes.
6. In large greased bowl, place the kneaded dough in, and cover with plastic wrap and put in a warm place to rise (i.e. on top of the fridge) for 1 hour or until doubled.
7. Punch the dough down to get the air out, take it out of the bowl and let it rest on the counter for 10 minutes.
8. Split the dough equally in two. Gently knead the big air-pockets out, you can do this by using a rolling-pin as well.
9. Roll up the dough into two loaf-shaped logs. Place in two buttered loaf tins. Cover with a tea towel and let it rise for another hour in a warm place.
10. Bake in 375 degree oven for a half hour – rotating loafs half way through.
11. Take out of the tins immediately and let the bread cool on wire-racks.
12. Lightly coat the top of the bread with a cold stick of butter to prevent dry flaky crust.