I don't like to wax poetic too much before posting recipes. Let's be honest, y'all scroll past the diatribe about the difference between spring wheat and winter wheat and blah blah blah...I got a recipe about bread. Like to hear it? Here it goes!
Whole Wheat Bread Loaf
Serves 6
Water, warm 8 to 10 oz
Active dry yeast 2 packets (1/2 oz)
Bread flour 1 ½ cup
Whole wheat flour 1 cup
Salt 1 tsp
Olive oil 2 tablespoon
Honey 3 tablespoon
Method of Prep:
Preheat oven to 375 degrees. Add yeast to warm water and mix. The yeast should start to become active and look like peanut butter. In a mixing bowl, mix together both flours and salt. Add honey to yeast water and pour over the flour. Add olive oil and knead the mixture into dough for about 5 minutes. Place dough ball back into the mixing bowl and cover. Allow to rise in a warm location (80-90 degrees preferably) for about 1 hour. Punch dough down and round into a ball. Place dough ball into oiled cast iron skillet and allow to proof for 30 minutes. Score the top of the dough with an “X”. Bake dough until an internal temperature of 200 degrees is reached (about 30 minutes). Serve as desired.