Honey Whole Wheat Bread

Honey Whole Wheat Bread | Cravings & Crumbs

When I was in high school my mom found a bread machine at a thrift store and started baking bread for our family on a weekly basis.  You can almost always find a bread machine at a thrift store because people buy them with dreams of making homemade bread, and then they barely ever use it.  Not my mom though, she stuck with it.  Not surprising though because besides the fact that my family usually always takes the do-it-yourself route, fresh homemade bread is irresistibly delicious and costs less than a dollar to make!

Honey Whole Wheat Bread | Cravings & Crumbs

Once my mom started making bread and I saw how easy (if not time consuming) it was, I got sucked in and had to start experimenting with making my own.  After she bought the Cheese Board cookbook I once spent one very ambitious day trying to make country bread, baguettes, and cheese rolls.  I was exhausted, but very happy at the end of the day admiring my gluten-full creations.  We kept a sourdough starter going for a few years, but after my mom absentmindedly tossed it down the sink while doing dishes we never really got around to starting a new one.

Honey Whole Wheat Bread | Cravings & Crumbs

These days I mostly like to make simple breads.  No sourdough starter, no planning three days in advance.  If it’s not a batch of Jim Lahey’s no-knead bread, it’s rosemary focaccia or this honey whole wheat sandwich loaf.  This bread is really good – sturdy, but still soft with a beautiful bronzed crust and more flavor than any packaged loaf from the grocery store.  It’s as perfect as toast with butter for breakfast as it is for sandwiches for lunch.  Even better is that since it’s ⅔ whole wheat you can feel good about eating it.  If you want to make it 100% whole wheat, that’s fine too, just be aware that it will be a denser loaf.  Also, if you’re a procrastinator, or if you want to make this over multiple days there’s a special treat for you!  Putting the dough in the fridge in between steps slows the rising process and develops more flavor in the finished product!  Sometimes being busy or life getting in the way can actually pay off!

Honey Whole Wheat Bread | Cravings & Crumbs

Before you scroll down to the ingredients I have to warn you – they’re a bit odd.  I wanted a loaf that would have a gloriously tall crown over the pan and the only way to do that was to scale up my starting measurements by 25%.  You’ve been warned and I’m telling you it’s worth it for that tall loaf.

Honey Whole Wheat Bread
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Ingredients
  1. 1 ¼ c. lukewarm water
  2. 1 T. + ¼ t. instant yeast
  3. ¼ c. + 1 T. vegetable oil
  4. ¼ c. + 1 T. honey
  5. 3 c. + 2 T. whole wheat flour
  6. 1 ¼ c. all-purpose flour
  7. ¼ c + 1 T. nonfat dried milk
  8. 1 ½ t. kosher salt
Instructions
  1. Add the water to the bowl of a stand mixer and sprinkle the yeast over. Allow to sit for 5 minutes. The yeast should start to get foamy. If not, you need to replace your yeast!
  2. Add the rest on the ingredients to the bowl, stirring with a wooden spoon to form a rough dough. Using the dough hook, knead the dough for 7-9 minutes, scraping down the sides of the bowl as needed in the beginning. If by 5 minutes of kneading the dough is still very sticky add extra of either type of flour 1 T at a time.
  3. Spray a large bowl with nonstick spray and scrape dough into this bowl. Cover with plastic wrap and allow to rise for an hour, or until doubled in size.
  4. Lightly spray a work surface with nonstick spray and plop dough out of bowl. Gently pat into a rectangle shape, then roll into a log. Spray a loaf pan with nonstick spray and add the dough, seam side down. Cover with oiled saran wrap and allow to rise a second time for an hour or until the dough is about ½-1” above the edge of the pan.
  5. Near the end of the second rise, preheat your oven to 350° F. Bake bread for 30-40 minutes. (If you want to get precise about it, a thermometer inserted into the middle of the bread should read 190° F). Allow to cool completely before cutting.
Notes
  1. Feel free to play with the ratio of whole wheat to all-purpose flour, keeping in mind that the more whole wheat there is the denser the loaf will be and the more all-purpose, the lighter the loaf.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Cravings & Crumbs http://www.cravingsandcrumbs.com/
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Shaved Zucchini and Arugula Salad

Shaved Zucchini and Arugula Salad

I love zucchini year round, but right now, when they’re so abundant that people are practically giving them away, is the perfect time to try zucchini in a form you probably haven’t had before.  We’ve all had overcooked, mushy zucchini.  Many of us have also probably fallen for the trend of spiralized zucchini noodles.  I’ll come right out and say it – I don’t like them!  Raw they’re too crunchy and spongy, cooked they’re too mushy…it seems like there’s just never a good in-between.  Well, here it is!  This shaved zucchini and arugula salad is the perfect balance for a light and refreshing summer side dish. Read More

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Ribeye Lettuce Wraps with Salsa Criolla

Ribeye Lettuce Wraps | Cravings & Crumbs

With all the summer fun I’ve been having this year I’ve missed a few more weeks of posting here than I’d like.  After two years of saving up my vacation days, I told myself to say yes to any opportunities that came my way and to follow through on promises to visit friends that I’ve been putting off for years.  A partially off-the-grid trip to the mountains in Lassen County, followed by a girls getaway weekend to Pismo Beach has left me feeling relaxed and fulfilled in life, but definitely left this blog by the wayside.  So, before I jet off to New York to visit one of my oldest friends tomorrow I leave you with these grilled ribeye lettuce wraps with salsa criolla. Read More

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Buttermilk Granola | Cravings & Crumbs

Recently I’ve been thinking a lot about and been inspired by peaches and cream.  For the Fourth of July I made a fresh peach tart with a graham cracker crust and a light pastry cream.  Next week I’ll be making a peach cake with vanilla ice cream for a family gathering, and for everyday i’ve been eating lightly sweetened Greek yogurt with fresh peaches.  So good, especially since I’ve been waiting about 10 months for good peaches to come back.  

Buttermilk Granola | Cravings & Crumbs

To give my morning yogurt more substance and a little crunch I whipped up a batch of homemade granola last weekend.  I followed a recipe posted recently by Stella Parks on Serious Eats that intrigued me.  She uses buttermilk to soften the oats, then adds the sugar and allows it to dissolve.  It seems counterintuitive to wet your oats just to dehydrate them again in the oven, but trust me the results are worth it.  What you end up with is granola that is a lighter and crispier than you would normally get with an even coating of sweetness.  I prefer my granola with only nuts, but feel free to add any dried fruit as the granola cools after baking. Read More

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BBQ Chicken Salad with Creamy Poblano Dressing

BBQ Chicken Salad with Creamy Poblano Dressing

I have a thing for summer food.  What do I mean by “a thing”?  Well soups, stews, and roasts are great, but what I really want year round is to be able to eat something light, flavorful, and that hopefully was grilled outside.  This summer salad hits all the marks. Read More

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