And have already broken down and eaten two pieces of homemade honey-wheat bread by noon…
Small steps, right? Basically February graced me with five extra pound on top of the 15 extra i’ve still been trying to get rid of since the birth of my, now toddler, son. I figured today would be a good day to reset my system and purge some of the extra sugar and cravings i’ve become accustomed to this month but seriously… all I can think about is FOOD!
Maybe I shouldn’t have decided to “reset” the day after making homemade bread with my son. Maybe I shouldn’t have popped open that jar of orange/mango preserves I bought at the Moscow, Idaho farmers market last summer. But it was darn good, and now that i’ve actually fed myself something other than an Owyn protein shake (my favorite protein drink btw), i’m finally not focused just on food. So like I said, small steps… maybe I won’t end up eating the rest of the loaf throughout the day.
Honey Wheat Bread
If you’re wondering how to make the very bread that tempted me into bagging my juice cleanse by noon, here’s the recipe! It should be enough to make two medium sized bread loaves. Or you can get creative and make rolls or pretzels:)
2 Cups hot water
1tbs + 1tsp yeast
1/3 Cup oil (I’ve use either olive oil or avocado oil)
1/3 – 1/2 cup honey
1 tsp salt
5-ish cups whole wheat flour (I use King Arthurs brand)
*Full disclosure, I didn’t measure my honey or salt and just eyeballed it. I figured I used just under a 1/2 cup honey by the measurement marks on the honey container.
Step 1: Stir yeas into warm water and let it “proof” for about 10 minutes, or until the water is muddy looking and a bit frothy.
Step 2: Stir oil, honey, and salt into the water mixture.
Step 3. Slowly incorporate flour into the wet ingredients (I add roughly 1.5 cups at a time, then save about a cup to slowly mix in as needed during the kneading process).
Step 4. Once you have a ball of dough, start kneading for about 10-15 minutes (I usually transfer the dough to the counter top for this step). Add flour as needed to keep it from sticking the the workspace surface and your fingers.
Step 5. Put your ball of dough into an oiled bowl with room enough for it to rise. Then place a cloth on top. The dough will need 45 minutes to an hour to rise.
Step 6. Once your dough has risen, punch it down a bit and then mold it into loaves and put it in your bread pans (I like to use two lightly greased, glass dishes) to rise again for roughly 30 minutes.
Step 7. Bake in a 375 degree oven for approximately 25-30 minutes.
Once your bread has been removed from the oven, it’s best to let the loaves cool before trying to remove them from the baking pans. If you try to take them out too early, you will get a dense misshapen lump of bread…. speaking from experience and impatience:(