Hello my lovely friends π Today you’re in for a real treat! A delicious bread is on the menu for this weekend’s ‘Fantastic Bake~Along’ π
Don’t you just love baking your own bread? The fantastic smells coming out of the kitchen spell love and comfort π I love how everyone gathers around aiming for that first slice. π€
Doesn’t that look delicious? I bet you can’t wait to get started! π
Here is the recipe:
Whole Grain Bread β makes 1 loaf
Recipe by Kathy Reeves @ Sewing Etc.
Bread Machine Instructionsβ Use the dough setting. Add the ingredients in this order
8 oz. tepid water
1 teaspoon salt
2 Tablespoons butter ~ I used Sunflower Butter
2 Tablespoons honey
2 Tablespoons wheat bran ~ I used steelcut oats
2 Tablespoons wheat germ
2 teaspoons flax seed
ΒΌ cup whole wheat flour
2 ΒΌ cup white flour
1 package or 2 Β½ teaspoons yeast
Optional: Raisins or chopped nuts (This is not part of the original recipe…it’s just what I do π)
Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.
Hand Mixing Instructions-
In a large bowl mix very warm water (105 degrees), butter, honey and salt until dissolved. Add yeast, set aside for 5 minutes to proof.
Stir in wheat bran, wheat germ, flax seed and whole wheat flour.
Stir in enough white flour to make a soft dough, then turn out and knead on a lightly floured surface until smooth and elastic. You will probably use all of the white flour as you knead for 8-10 minutes. Place in a lightly greased bowl, cover and let rise about one hour.
Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.
**How do you know when the bread is done? Knock on the loaf, and if it sounds hollow, it is done or nearly there!
This time I added the raisins, and the yeast worked some of them to the top…and, I guess, the moisture turned them back into grapes π
I had to pick them off – they tasted a bit burned π
But the rest of the wonderful loaf was in fantastic shape π
If there’s any left we’ll have it with a layer of honey for breakfast tomorrow. π
If you wanna join us next month, visit Tracy’s Blog to sign up. We’re looking forward to having you! π
Here’s her invite…
Alright…..clean-up time π£ Then I’ll get your ‘Weekend Chuckles’ posted π I hope you can make time and stop by again later. π
Until then π
Aug 12, 2017 @ 23:39:13
I will have to try this with raisins some time! Glad you joined us, your bread looks marvelous!
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Aug 12, 2017 @ 23:57:45
π I’m so glad to be here – Thank you, Kathy…and also for the wonderful recipe.
I love it with raisins – we had it this morning with honey…mmmmarvelous π
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Aug 13, 2017 @ 00:39:24
Yummy!
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Aug 13, 2017 @ 14:17:37
Tina your bread looks delicious! The plumped up raisins were so funny! Your posts always make me laugh:). This has been a fun and yummy Bake Along. I’m off to eat a slice of toast for breakfast!
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Aug 13, 2017 @ 20:36:11
π I’m honestly so thrilled that my posts make you laugh π
It was a great bake along π I love that the recipe allows for add-ins. Next I wanna try it with chopped peanuts…’cause there’s two cans of mixed nuts standing around here with nothing left but peanuts. Everything else has been picked out π
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Aug 14, 2017 @ 01:39:55
Now that sounds great! Just add jelly:)
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Aug 14, 2017 @ 04:00:03
That sounds so good…I think I’ll be baking again tomorrow π
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Aug 13, 2017 @ 19:18:14
Oh, I’ll have to try adding raisins next time, I’ll bet it would be delicious!
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Aug 13, 2017 @ 20:31:51
It really is, Kate π We have it for breakfast, with some honey…yum π
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Aug 14, 2017 @ 12:11:59
Raisins would be a good add! Your bread looks wonderful!
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Aug 14, 2017 @ 21:57:18
Thank you, Brenna π We always have raisin bread for breakfast, so I thought ‘Why not’ π
And I didn’t regret it. The next loaf will have chopped nuts in it π We’ll see how that goes. LOL
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Aug 22, 2017 @ 11:56:58
I love homemade bread Tina! I bake it all the time and I’ve never thought to add raisins and make it a raisin bread!! I’m so sad that I have had to sit out the last 2 Fantastic Bake Alongs. π¦ My oven broke almost a month ago and a new oven isn’t in the budget until the end of this month. I thought okay no problem, who wants to use an oven in the summer anyways – well……. I DO!! I am going through some very serious baking withdrawal!! Hopefully I can jump back in for the Bake Along fun next month!! π
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Oct 16, 2017 @ 22:05:27
Hello Tina! I hope all is well over in your part of the country. I am getting set to get the Bake Along up tomorrow and wonder if you have the recipe ready for me or if you would like me to put up one of mine this month instead. You could email me or Instagram pm me the recipe If you would prefer that as well. Just let me know love. βTracy;)β€οΈ
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Oct 17, 2017 @ 02:52:25
Hello Tracy – yes,all is good here π I hope you can say the same. π
The recipe just went ‘live’ π I’m so sorry for the delay… I had a crazy weekend at the shop – Irish Fest in Weston brought more people than expected- it was a stormy, rainy weekend. But I guess the Irish are used to that π
And today – I hang my head in shame π – I kinda, sorta forgot. Ugh π€¦ββοΈ
I hope I’m not too late. If you already picked something else – no worries. Either way- I’m looking forward to another bake along with everyone! π
Have a good night & sweet dreams π
~ Tina xoxo π
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Oct 17, 2017 @ 02:54:13
Oh next too late at all:). Irish fest sounds so fun!!! I canβt wait to try it!
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Oct 17, 2017 @ 16:38:47
It was fun π I have to figure out something for next year…so I can actually be Irish all weekend , and not just a few hours at night π
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