I can ashamedly admit that I totally took my mom’s cooking for granted growing up. Every time I got home from school or soccer practice you could smell something amazing when you walked in the front door. And it was always delicious. From scratch. SOO good!
I only have two kids and it’s hard to find time to get dinner on the table. She did it with five kids and made it look easy!
My favorite days were when you could smell freshly baked bread the second you walked in the door. Honey Whole Wheat Bread was always my favorite (this recipe is adapted from Bosch), and pair it with some of my Mom’s Homemade Raspberry Jam or Strawberry Jam (both freezable and insanely good!) and it’s pretty much the best stuff on this planet!! There’s really nothing like a slice of warm honey wheat bread, fresh out of the oven! And then I get to savor it for days, eating sandwiches on it or making yummy toast in the morning.
This recipe is adapted from Bosch. It has a little scoop of Greek yogurt to keep it extra moist! And the loaves are easily freezable. We like to eat one fresh and freeze the other. To freeze it, just make sure to cover it well and place it in a large ziplock freezer bag or bread bag. To thaw it, take it out of the freezer and let it come to room temperature (about 3 hours).
- 6-7 cups whole wheat flour
- 2 3/4 cups + 2 Tbsp very warm water
- 1 1/4 Tbsp instant yeast
- 1 heaping Tbsp vital wheat gluten
- 1 Tbsp salt
- 1/4 cup unsalted butter, melted
- 1/3 cup honey
- 2 Tbsp plain Greek yogurt
- Add 4.5 cups wheat flour and instant yeast to the bowl of a heavy-duty mixer and mix to combine. Add warm water and mix well. Cover and allow to rise for 15 minutes.
- Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well. Add remaining 1 1/2 cups of flour and mix the dough until it begins to pull away from the sides of the bowl. It should be slightly sticky when touched. (You don't want to add too much flour! You can always add more later). Knead the dough with your mixer for 5 more minutes (or for at least 10 minutes if you're kneading it by hand).
- Spray two 9×5″ bread pans with non-stick cooking spray. Also spray your countertop and hands. Turn the dough out onto your counter and divide it into two equal pieces. Press each portion into a rectangle about 8 1/2-9″ on the long side. Roll them into logs and place in your prepared pans.
- Cover and allow to rise for about an hour, or until the dough is rounded over the tops of the pans.
- Place both bread pans on the middle rack of your cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden. Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Remove from pans and allow to cool. I like to keep one fresh for the family to eat, and freeze the other!
Try some of my other favorite breads: