The Fantastic Bake ~Alongย 

Hello my lovely friends ๐Ÿ’• Today you’re in for a real treat! A delicious bread is on the menu for this weekend’s ‘Fantastic Bake~Along’ ๐Ÿ˜


 Don’t you just love baking your own bread? The fantastic smells coming out of the kitchen spell love and comfort ๐Ÿ’œ I love how everyone gathers around aiming for that first slice. ๐Ÿค—

Doesn’t that look delicious? I bet you can’t wait to get started! ๐Ÿ˜‹

Here is the recipe:
Whole Grain Bread โ€“ makes 1 loaf

Recipe by Kathy Reeves @ Sewing Etc.

Bread Machine Instructionsโ€“ 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  

ยผ cup whole wheat flour

2 ยผ cup white flour

1 package or 2 ยฝ teaspoons yeast

Optional: Raisins or chopped nuts (This is not part of the original recipe…it’s just what I do ๐Ÿ˜)

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 ๐Ÿ˜‚

I had to pick them off – they tasted a bit burned ๐Ÿ˜

But the rest of the wonderful loaf was in fantastic shape ๐Ÿ˜†

If there’s any left we’ll have it with a layer of honey for breakfast tomorrow. ๐Ÿ˜

If you wanna join us next month, visit Tracy’s Blog to sign up. We’re looking forward to having you! ๐Ÿ˜
Here’s her invite…


Alright…..clean-up time ๐Ÿ˜ฃ Then I’ll get your ‘Weekend Chuckles’ posted ๐Ÿ˜† I hope you can make time and stop by again later. ๐Ÿ˜€

Until then ๐Ÿ’•