Annie Organie's Sunday Loaves

Life is too short to be without homemade bread....

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Course: Bread

Cuisine: American

Keyword: bread, wheat, whole grain

Prep Time: 3

Cook Time: 40

Servings: loaves

Author: Anne Temple

Cost: $5

In a large mixing bowl combine warm water, 1/3 cup honey, and yeast. Let sit until yeast starts to look foamy, about 5-10 minutes.
Mix in 5 cups of the bread flour, one cup at a time. After mixed, cover with a towel and let sit for 30 minutes to form a sponge - or the dough has lots of tiny bubbles in it - looking like a sponge.
with the mixer turned on with a dough hook (or you can mix it in manually), add the melted butter, salt and last 1/3 cup of honey. If you are using any of the optional ingredients, like the sesame seeds, sunflower seeds or oats, you can also add them here.
Add in the whole wheat flour - one cup at a time until the dough starts to gather together. You don't want it too wet and sticky, but you also don't want to add too much flour to make for a dry crumbly loaf.
Put dough on a lightly floured surface and knead for about 10 minutes and put in a lightly greased bowl (I used coconut oil). Cover and let sit in a warm place until doubled - 1 to 2 hours.
Punch dough down and put on lightly floured surface. Divide into 3 parts and shape into loaves.
Put in greased loaf pans, cover and let rise until doubled, about 1 hour.
Preheat oven to 350˚
score top of loaves with a lame, razor blade or sharp knife and bake in the oven for 40 minutes.
Once baked, put on a wire rack to cool and brush with melted butter if you like for a softer crust.

This recipe makes three loaves, so I freeze two of them and take them out as needed.

You can have a LOT of fun with this recipe as it is very forgiving. Add the optional ingredients