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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I tweaked a different recipe until I found what worked best for my family. I use a bread machine to mix my dough because arthritic hands don't knead well. It comes out perfectly every time. Even when I had my husband knead dough for me, it was much more complicated and did not turn out quite as well as this version. Read more . If you don't have a bread machine, look up Honey Wheat Bread II on to follow the order of ingredients (that's the recipe I tweaked); it's a good starting place for everyday bread. Ingredients:
1 c. warm water (or kefir water) |
1 1/2 t. active dry yeast |
2 t. + 2 t. local honey |
1/2 t. real salt |
1/2 c. wheat spelt |
1/2 c. rye flour |
2 1/2 c. organic all-purpose flour |
2 t. + 2 t. coconut oil |
Directions:
1. Dissolve yeast in water. Mix in honey. Place into bread machine.
2. Mix salt and flours well. Place into bread machine.
3. Add coconut oil to bread machine. Using dough setting, make the dough.
4. Place dough into well-oiled (coconut oil) bowl in warm place to rise until doubled in size, about 45 minutes. (I always cover my bowl with a warm, damp towel.)
5. Punch down risen dough really well, and reshape to fit well-oiled (coconut oil) loaf pan. (Do not cover!)
6. Allow dough to rise again in warm place until dough is 1-1/2 above top of pan, about 30-45 minutes. Preheat oven to 375 degrees F.
7. Bake 25-30 minutes, until golden brown.
8. Remove immediately from pan and brush on butter or coconut oil. Store in air-tight container.
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