This bread. OMG.
Okay then, hope you have a great weekend, guys!
…okay I kid, I kid. When I was working on my writing process post last week, this one-hour honey whole wheat bread was what I had in mind when I answered question #3. 100% whole wheat bread from scratch. It’s soft, fluffy, and sweetened a tad with honey. And from start to finish, it takes one hour or less. A homemade yeast bread so speedy, you can make it on a Tuesday after work and use it to make your Wednesday lunch sandwich before you even go to bed. That, my friends, is gold.
Gold in carb form. Mmmm.
Now fair warning…this bread is addictive. For one it’s super fluffy and tender. Ripping off pieces and devouring while still warm is encouraged behavior. 🙂 It’s also easy to slice as it doesn’t produce a mountain of crumbs, so sandwiches are totally in the picture. It’s just sweet enough to eat plain (remember those pieces I urged you to rip off?) or zhushed up with a drizzle of honey. Or you can go a different route and use it as stand-out bread in your savory sandwich. You really can’t go wrong! I’ve eaten this bread every which way (including a to-die-for breakfast recipe comin’ atcha next week) and can attest to it being a winner all around.
Oh, and did I mention that it freezes well? This bread…what a suck up.
So then let’s talk this whole braid thing. I have a love/hate with braids. I love the way they look in hair and I can do a standard or fishtail braid…but on my own head? Not happening. My arms regularly become sore with how long they’re in the air, only for me to rip it out and end up with a ponytail. 9 times out of 10 a braid fail happens. That 10% success though? Probably a food-related braid like this loaf. I found a tutorial from King Arthur Flour’s blog Flourish (P.S. obsessed) with a ton of step-by-step pictures that made it a cinch to recreate myself. I may want to braid every bread or pastry we eat for the foreseeable future. Cause I’m so fancyyyy can’t you taste this (carb) gold?
Just this bread. OMG.
- 2 tbsp active dry yeast (or equivalent of instant)
- 1 cup + 2 tbsp warm water, between 110-115°F
- 1/3 cup canola oil
- 1/4 cup honey, plus additional for topping
- 1 egg
- 1 tsp salt
- 1/16 tsp baking soda
- 3 - 3 1/2 cups white whole wheat flour
- In a large bowl, dissolve yeast in warm water. Pour in canola oil and honey and give it a stir. Let yeast mixture sit for about five minutes to activate, or until yeast is frothy.
- Add egg, salt, baking soda, and 3 cups of flour and knead for a few minutes. Depending on how sticky your dough is, you may add up to an additional 1/2 cup flour if needed.
- Preheat oven to 425°F. Place dough in a bowl and cover with a dish towel or plastic wrap and let sit for 10 minutes.
- Turn dough out onto a lightly floured surface and portion out dough into four even sections. I followed this fab tutorial from King Arthur Flour for making a four-strand braid.
- Once dough is braided, place on a greased baking sheet and brush top with honey and sprinkle oats, sliced almonds, or whatever you'd like over top.
- Bake until crust is golden brown (this took about 10-12 minutes for me). Remove from oven and drape aluminum foil loosely over top of the loaf. Place back in oven and bake for an additional 7-10 minutes, or until loaf is cooked through. Loaf is done when the outside is firm to the touch and a tester inserted into the thickest part of the bread comes out clean. Let loaf cool on a wire rack.