Whole Grain Grandmother Bread . Since our gluten free venture is not due to a severe allergy I still make this bread for my other sons and husband.
2 1/4 cups warm water
2 1/2 tsp yeast
1/4 cup honey(I actually have started using 2 TB raw sugar in place of the honey and I am getting some AMAZING loaves with that!)
1/4 cup dough enhancer(optional, but highly recommended)
---I have been adding these recently. They do not make or break the bread but I find the texture better.
2 TB oil
1/2 cup ground flax
approx 4 cups of flour
You can use AP White, Whole Wheat, Rye, Multi-Grain or any combo you like.
(I will add in first steps pictures next time I make it)
In a bowl mix water, yeast, honey and dough enhancer. Allow to sit for 5-10 minutes until very foamy.
Mix well and add in flour(s) 1/2 cup at a time, I switch to my dough hook about 1/2 way through.
Dough should be slightly sticky but workable in your hands. Knead until smooth and elastic.
Transfer to a greased bowl, turn to coat, cover and allow to rise until doubled(about 30 minutes)
Preheat oven to 350 and bake 40-45 minutes until it sounds hollow when thumped or a thermometer reads 190.