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Truly, it is no small thing when I say that this Homemade Honey Wheat Bread<\/strong> is amazing. It is A-MAZE-ING!! Not only because it tastes great, but also because it is very forgiving and can be made easily by novices and yeast-killers alike. \ud83d\ude09 If I can make it, so can you! And get this, there is no long rise – 30 minutes or less is ALL YOU NEED! See? AMAZING! You can have this bread ready, start to finish, in about 90 minutes.<\/p>\n Oh, and it also freezes great!!<\/p>\n My family goes through this bread so fast that I can barely keep any around. I got tired of making bread two or three times a week just to keep up. So when I make bread (and this is the only bread I make because why mess with something that is already perfect, you know?), I make a double batch, and we freeze one or two of the loaves for a few days until needed. You can freeze it for longer, but we go through it so fast around here that it only ever stays in the freezer for a few days before we’re ready to pull more out.<\/p>\n Now, we do food storage at my house. I keep a few buckets of wheat and other things around in case of emergencies. But I don’t like to have food just sit and go to waste, so we try to rotate through our food storage and incorporate it into our regular meals. This is a fabulous way for me to do that! So because of that, I grind my own wheat flour. I have an electric wheat grinder that I love! (I have a WonderMill<\/a>, but the Nutrimill<\/a> is also very highly recommended.) It’s fast and easy, and there is minimal cleanup. The thing sounds like a jet engine taking off on an airport runway, but it’s only for a few minutes. \ud83d\ude09<\/p>\n I stick with hard white wheat, as it has a slightly more mild taste\/flavor over the red. If you go this route, you want hard winter wheat, not soft or summer wheat, as it doesn’t have enough gluten protein for good bread development.<\/p>\n But you do not have to grind your own wheat for this bread – you can absolutely use store-bought wheat flour!<\/p>\n Here are a few other things you’re going to want to know:<\/p>\n When I make this bread, I use a variety of loaf pans. A double batch makes enough for one long pullman loaf pan, an aluminum long loaf pan, and one standard bread pan. I have this pullman loaf pan from USA Pans<\/a>, and LOVE it! My kids love it because it makes square bread (when you use the lid), which is super easy for school lunch sandwiches, and there is no hard crust. (You don’t have to use the lid if you want a rounded top with a harder crust.) I also use a Wilton aluminum 16x4x4 long loaf pan<\/a> to give me a standard grocery-store size loaf. And then that leaves me with just enough left for a regular bread pan.<\/p>\n Just a bit more – I promise we’re almost done!<\/p>\n Now, let’s talk getting your dough to rise. This is where I failed for so many, many years. The first fix? Using instant yeast. Made a world of difference! Like I said, I don’t use any other kind anymore, because instant yeast rarely fails me (and when it does, it’s only because I’ve had it out too long and it is too old – my fault, not the yeast’s fault). The second fix? Finding a combo to help that yeast grow and give rise to the dough. So, here’s what I do: I have sliding glass patio doors across from my kitchen table, and they face south, so they get TONS of natural light during the day. It’s a great place to get dough to rise! I pull a chair up to the doors, as close as I can get, in direct sunlight. I then fill a very large melamine mixing bowl almost completely full with the hottest tap water I can get. The bowl of hot water goes on top of the chair seat. I cover my bread using plastic\/cling wrap that has been sprayed with non-stick spray on the underside to prevent it from sticking to the dough, and I just let the plastic wrap lay loosely over the dough and pan. Then the bread pans go on top of a baking sheet, which then goes on top of the big bowl of hot water.<\/p>\n If it is a cloudy day (or later at night with no sun coming through my doors), I move the bowl of hot water and the tray and the bread pans to my oven. I don’t preheat, just move the rack to the lowest position, but the bowl in and then put the baking sheet with the bread pans on top and shut the oven door. You can turn the oven light on if you want to add a little extra heat insurance.<\/p>\n I use this method for anything I make that involves yeast dough – rolls, bread, etc. So far it has never failed me yet. And if we ever move from this house, my bread making days may be over, because I won’t know what to do without my huge sliding doors for getting dough to rise! \ud83d\ude42<\/p>\n So, there you have it! I know that was a huge brain-dump of details, but I wanted to give you all the tips and tricks I could think of that I use, so that you can find as much success with this bread as I have.<\/p>\n I seriously love this stuff – it is, for me, a pretty-hard-to-mess-up recipe. It has been an absolute game-changer for me in the kitchen. And the best part? My kids love the taste! I hope you will love it, too!<\/p>\n![\"Overhead](\"https:\/\/www.makeaheadmealmom.com\/wp-content\/uploads\/2019\/09\/WheatBread_Overhead_compressed.jpg\")
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