Check out some of the bread labels next time you are at the supermarket. Calcium propionate, mono and di-glycerides, sodium sterol lactate, L-cysteine and high fructose corn syrup are some examples of some of the additives in store-bought bread. Do you know what any of these are or the long term effects these chemicals can have on us? With some simple planning ahead you can save money and have beautiful homemade bread to pack for those school lunches.
This bread recipe below has only seven ingredients and you will be able to pronounce every one. Once you master this dough, also use it for home made pizzas or add cinnamon and raisins, flax and oats for extra flavour. This recipe is for a single loaf, so double or triple the recipe depending on your needs. Feel free to be creative and enjoy.
100% Whole Wheat Bread with Honey
1 cup warm tepid water
2 t active yeast
3 T Honey (organic, all natural if you can)
3 T Extra virgin olive oil
juice of one lemon
3 cups whole wheat flour
1.5 T of Gluten Flour
1.5 t sea salt
1. Mix together wet ingredients and let sit for 5 minutes
2. Mix together dry ingredients
3. Add wet ingredients to the dry ingredients and mix together with a large spoon
4. Knead until stiff and form dough into a ball
5. Using this same bowl, brush dough with olive oil and let rise at room temperature for 2 hours until it rises and collapses.
6. Refrigerate in a covered container (not airtight) for up to 7 days in the fridge
7. Remove from fridge. Form into small, football-shaped loaf. Dust with flour. Place on parchment paper in a oven safe pan or pizza peel if you have pizza stone. Let rest at room temperature for 90 minutes.
8. Pre-heat oven to 450 degrees; pre-heat pizza stone if using this option
9. Cook for about 30 minutes until rich brown in colour
10. Cool and slice. Place in plastic bags and freeze.