(Bryan’s Homesteading Level 2)
This is the most basic bread recipe I have ever done. So many people has asked for this recipe, I’m almost embarrassed to show how easy it is. But here it is! This is easier than it sounds, just try it.
This is a picture of Bryan’s “bread cart” and our mill.
First off: We always use fresh milled Hard Winter White berries for our flour. Also, we use coconut oil for just about all our oil needs. With all the cheese Bryan has been making, we have a ton of whey in the fridge, so we change out whey for water anytime we can. I must say this is a huge game changer!! (Try it!) If you need some, let us know. I hate to pour this liquid gold down the drain, but it’s taking over the fridge and freezer. Lastly, we use honey instead of white sugar, but that’s just me. I have baked this recipe using store bought flour, olive oil, and sugar for a taste test at the fire station. All the guys liked my variation over the regular one. I’ve actually been threaten to be banned from the station, because everyone is trying to be healthy. But the fresh milled flour is healthy, at least for your gut and intestines.
Heat your whey to 95 degrees, stir in honey and sprinkle yeast over top. Stir yeast for about 10 seconds, then let it sit for 10 mins. Trust me, time and temperature make a huge difference. Then add your oil to this mix.
Mix your liquid ingredients into your bowl that has the flour and salt in it. Once this is mixed well, I kneed it in my stand up with the dough hook for about 6 – 10 mins. until dough is smooth, elastic and pulls away from the bowl. Add more flour if needed.
Cover with a clean dish towel and let it rise about 30 mins. Use the poke test – when poked a half inch with a damp finger, dough should feel firm and keep it’s shape, not fill back in. (Sorry, I forgot the after picture of the first rising. Still working on this whole blogging thing.)
Punch the dough down, divide and place into well oiled bread pans. Cover and let rise again. Use the poke test again, but this time when poked a half inch with a damp finger, dough should slowly fill in. (we are still figuring out this “poke test”)
Bake in preheated oven at 375 degrees for 25 – 28 mins.
Slice, butter, and enjoy!!! Now just try not to eat the whole loaf today. I hope you and your family love this bread as much as our family does. Please leave a comment down below and tell us what y’all think.
I will warn ya, if you used the fresh milled flour like we do, this will help your regularity. (or as my sister in law said, It’ll make you poop!)
- 3 c warm water (whey)
- 1/4 c sugar (honey)
- 1.5 T yeast
- 1/2 c oil (coconut)
- 1 T salt
- 6-7 c flour (I always start with 7 c if using fresh milled, start with 6 c if store bought)
- Dissolve sugar in water, add yeast. Let sit 10 min.
- Add oil.
- In a mixing bowl add flour and salt.
- Pour in water and oil mixture into mixing bowl.
- Knead until dough is smooth, elastic, pulls away from the bowl. (6-10 min)
- Cover, let rise until doubled. (or poke test)
- Punch down, divide and form into 2 loaves. Place in oils pans.
- Cover, let rise again. Back at 375 degrees for 25 – 28 mins.