Maia’s friend Stella spent the day with us yesterday. We baked bread,
drew,
had a picnic and watched fish at the arboretum,
and finally, after naps, ate a bread and butter snack.
Grandma’s Granary Bread
3 3/4 to 4 3/4 cups all-purpose flour or bread flour
2 1/2 cups whole wheat flour
2 packs dry yeast
1 Tbsp salt
1/3 cup honey
3 Tbsp butter
2 1/2 cups hot tap water
2-3 Tbsp toasted wheat germ
Stir to combine 2 cups all-purpose flour, undissolved yeast, and salt. Add honey and butter, then water. Mix with whisk. Add 1 cup more all-purpose flour, 1 cup whole wheat flour, and toasted wheat germ. Stir in remaining whole wheat flour with a spoon, then enough more white to make a soft dough which leaves the sides of the bowl. Knead on countertop. Place bowl over dough and let rest for 20 minutes. Punch down.
Shape into two loaves and put in greased loaf pans. Brush with olive oil. Cover loosely with plastic wrap and refrigerate for 2-24 hours. Let stand at room temperature while heating oven to 400 degrees F. Cut 1/4 inch deep v-shaped slashes on tops of loaves. Bake approximately 40 minutes.
This bread is especially good toasted with butter and honey! I usually slice one of the loaves to keep in the freezer since our family doesn’t eat a lot of bread. I also play around with the recipe depending on time, inclination, and memory.
Hi! My name is Jean and I am mama to two daughters -- a four year old and a newborn. I'm trying to parent in a way that encourages creative expression, imagination, joyfulness, and a love of learning. Thanks for visiting!