Honey Whole Wheat Bread with Flax Seed

My take on, quite possibly, the best whole wheat bread I've ever had. 

I make this bread often -- and when I say often, I mean at least once or twice a week. That's over 100 times a year! (That's a lot of bread for a family of 4!) But, when you have a picky 5 year old that actually loves this bread, I'll make it everyday if I have to!

I feel like I've really perfected this recipe over time, so I'm ready to share :)

I love the sweetness, texture and density of this bread. I think it tastes very similar to my favorite whole wheat bread from Great Harvest. However, I've added one of my favorite ingredients -- flax seed! 

Be sure to check out the FAQ below on how to consistently get a great loaf of bread every time. 

Ingredients:

1 1/2 tablespoon yeast

2 cups warm water

1/3 cup honey

1 teaspoons salt

1/4 cup quick oats

1/4 cup ground flax seed

4 cups whole wheat flour

In your mixing bowl, add yeast, warm water and honey. Let sit between 5 and 8 minutes, or until bubbly and frothy. Add remaining ingredients. With dough hook, mix on low for about 30 seconds. Turn off mixer and scrape sides with spatula. Mix on medium speed for 7 to 8 more minutes. Remove dough hook and cover bowl with cloth. Let rest for 1 1/2 hours. Dough should be at least double in size. 

Turn oven on to 325 degrees. Spray bread pan with cooking spray. Rub flour on hands well, and throw dough out onto floured surface (I use white flour) and form into a log. Place dough in bread pan and place immediately in oven, once preheated. Bake for 45 minutes. Remove bread from pan immediately and let cool on wire rack. Let sit for several minutes before slicing. Bread is best when cooled completely.

FREQUENTLY ASKED QUESTION:

How do you get perfect bread every time? 

Bread, as with any baked good or pastry, must have precisely measured ingredients. 

Bakeries typically use scales to measure their ingredients, which will get that perfect loaf of bread every time. Most people at home though, typically do not have a scale to measure out their ingredients. 

What I do:

At home, when not using a scale, I just use measuring spoons and measuring cups, making sure to level off the top. For the flour: I Keep my flour in a large air-tight container (not the bag it came it.) Each time I fill my measuring cup, I give the flour a good stir with a whisk, or a knife. This will loosen up the flour. If your flour is compact, your measuring cup will fill with compact flour. Did you know that you can add an additional cup (or more) of flour than the recipe calls for if your flour is compact? 

After my flour is loosened, I scoop my measuring cup into the flour and fill it with a small mound on top. Then, I take the back side of a dinner knife and tap several times, moving across the cup. Then I level it off. I repeat this each time I need to scoop out flour (whisk, tap, level). 

I promise, this will give you a consistent amount of flour every time...no matter what recipe you are using.

Homemade Granola

The thing I love about this granola recipe is that it has the perfect blend of sweetness and crunchiness. It's sweet, but not too sweet and it's hard but not too hard--because the instant you bite into it it crumbles with ease and then just melts in your mouth. It's hard to stop munching on it once you've started. I've made this granola so many times...we always have a big bin of it laying around. . .even Max will eat it (which means, you know it's gotta be good.) I've tried to make it a fail proof recipe --it's very simple and fast to make.

Inspiration from the Blakesley family.

Ingredients
1 3/4 cup finely chopped almonds and pecans (about 1 cup each whole)
1/2 cup flaxseed meal
1 cup shredded coconut
7 cups quick oats
1 tablespoon cinnamon
1/4 teaspoon salt

1 1/4 cup dark brown sugar
1 cup coconut oil (vegetable or canola oil will work as well)
1/2 cup plus 2 tablespoons honey
2 teaspoons vanilla

Preheat oven to 325 degrees.
Pulse nuts in a food processor or blender until fine (about the consistency of coarse bread crumbs). In a large bowl mix oats, flaxseed, nuts, cinnamon, coconut and salt.

In a medium saucepan combine oil, honey and sugar. Bring to a frothy boil and cook for about 30 seconds. Remove from heat and stir in vanilla. Immediately pour over oat mixture and combine well. With cooking spray, lightly grease two cookie sheets. Evenly spread mixture onto both trays. (If your oven is not big enough, cook one tray at a time.) Just before baking, spritz with about 3 squirts of water from a water bottle (or flick a little water on with your fingers). Bake for 20 - 22 minutes. Let sit for about 20 minutes. With a metal spatula, lift (scrape) from pan. Crumble/break the larger pieces into bite size pieces. Cool completely before eating (even though it will be impossible not to!) Store in air tight container. (I usually let my granola sit out for several hours before I store it away.)

Chop up nuts in a food processor or blender to this consistency.

Flaxseed meal can be found generally in the health food section of your grocery store or any health food market. If you want to read more on flaxseed, check out this article HERE from Wholefoods.com.