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Honey Rolled Wheat Bread
This wholesome homemade bread combines whole wheat flour with rolled wheat and a touch of sweet honey. The addition of wheat germ and extra virgin olive oil gives the loaves a tender crumb and a rich, nutty flavor. It is perfect for morning toast or building hearty sandwiches throughout the week. The crust bakes up golden and crisp while the inside stays soft and slightly sweet.
Ingredients
- 1 tablespoon plus 2 teaspoons dry yeast
- ¼ cup warm water
- 2 cups milk, scalded, cooled
- ⅓ cup honey
- ¼ cup extra virgin olive oil
- ¼ cup wheat germ
- 1 tablespoon Celtic salt
- 5 cups whole wheat flour
- 1 cup rolled wheat or rolled oats
Instructions
- 1Combine the dry yeast and 1/4 cup of warm water in a small bowl to dissolve. Whisk the scalded and cooled milk, honey, extra virgin olive oil, wheat germ, and Celtic salt together in a separate large bowl.
- 2Pour the dissolved yeast mixture into the large bowl along with 2 cups of the whole wheat flour, stirring well to combine.
- 3Mix in the rolled wheat or oats, then gradually incorporate enough of the remaining whole wheat flour to form a cohesive dough.
- 4Turn the dough out onto a lightly floured work surface and knead until it feels smooth and elastic.
- 5Transfer the kneaded dough to a greased bowl and turn it over once so the entire surface is lightly coated with oil.
- 6Cover the bowl and leave it in a warm spot to rise until the dough has doubled in size.
- 7Gently punch down the risen dough to release the air, then divide and shape it to fit into two greased loaf pans.
- 8Bake the loaves at 375 degrees for 40 minutes, or until the bread is fully cooked through and golden brown.