Homemade Whole Wheat Bread {recipe}
Ingredients
- 1 1/4 cup milk since we use whole raw milk I normally dilute 3/4 cup milk with 1/2 cup water to make it stretch a bit more
- 2 Tbsp extra virgin olive oil or butter
- 3 cups whole wheat spelt, or Einkorn flour
- 2 Tbsp honey
- 1 1/2 tsp salt
- 2 tsp yeast
- 1 tsp vinegar helps keep it light and airy
Instructions
- I let the bread machine do all the mixing on the dough cycle and then I take it out and put it in a bread loaf pan to rise for another 30 minutes.
- Then it goes into a 350 degree oven for 26 minutes. (I’ve made it so much I know the exact time it takes! It could take a few less or a few more minutes in your oven)
- Once it’s out, it sits in the pan for about 10 minutes and then I take it out to cool on a baking rack until cool (or I snag one of the end pieces first and eat it with some nice butter!).
- It gets sliced and then tossed into a ziploc bag.
Notes
*This is an un soaked recipe, but depending on where you are in your journey to real foods, this could work perfectly for you. It’s still the one recipe I break out when I haven’t had the time to make my sourdough bread. *Nourishing Notes: use sprouted flour to lower the phytic acid content