The Hubs and I are attempting to transition to a healthier plant based, whole food diet. But y’all, cutting out all the good stuff is HARD!! I mean…do you even know how much I adore cheese? It is life! BUT…to be honest, cheese doesn’t love me nearly as much as I love it!
Cut to, we have successfully cut meat and dairy out of our diets…for a whole week! It’s not much…but for someone who lived on cheese and meat sticks, it’s a small success that was a huge hurdle to overcome!
In light of these healthy changes, I wanted to revamp our bread recipe. Super processed, bleached white flour is not going to have a place in our new diet. For the new recipe I used half and half…half white and half whole wheat, in hopes that we will eventually be using all whole wheat flour! (Not everyone’s taste buds enjoy the flavor and texture of whole wheat!)
- 1 Cup Warm Water (110* F)
- 1 TBSP Almond Milk (you can use regular milk)
- 2 TBSP Oil (I used coconut oil)
- 2 TBSP Honey
- 2 TBSP Brown Sugar
- 1 tsp Salt
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Cups Whole Wheat Flour
- 2 tsp Instant Active Dry Yeast
In the bowl of your mixer combine the first six ingredients and stir.
Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes.
Place dough in a greased bowl, turning once to grease the top. Cover with tea towel (I like to wet mine with warm water) and place in a warm spot in the sun for 45 minutes, or until the dough has doubled in volume.
Punch dough down and knead until smooth. Place in a greased loaf pan and cover. Let it rise for another 30 minutes, or until it has doubled in size.
Preheat oven to 350 degrees F.
Bake for 30-35 minutes. If loaf starts browning too soon, you can place a piece of foil on top to prevent too much darkening.
Allow bread to rest in pan for a few minutes before loosening to serve.
Until Next Time: Peace, Love & Adventures