Toxin Free Bread

Zack and I decided that we need to eat better... we've been trying so many different kinds of breads from the store with the least amount of ingredients but we still don't feel comfortable with certain store bought items. I think that if I can bake it at home with it costing less and we aren't eating ingredients like mono glyceride and sodium lactylate (things I'm having a hard time pronouncing as I'm typing them) then why not?! I don't know how much bread you eat weekly but Zack and I eat our fair share and I can't let my pancreas work harder than it needs to anymore. Those toxins from store bought items, like bread, are unrecognizable to your body and it doesn't know what to do with them! They start building up in extra organs, like the pancreas, and eventually they start to shutdown on you. It's such an important thing, in my mind, to take care of the one body God gave you, so why not know what your letting into it. Anyway, that's my health speech for today, haha! If you get bored, bake the recipe at the bottom and try out some yummy homemade goodness!

Simple Honey Whole Wheat Bread

2 1/4 t active dry yeast

1 1/4 C lukewarm water - 120 degrees

1/4 C lukewarm milk - 120 degrees

1/4 C vegetable oil

1/4 C honey, molasses, or maple syrup

3 1/2 C whole wheat flour

1 t salt

Directions:

In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy but not necessarily doubled in bulk. This will take about 60 minutes, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it to fit your pan. The KAF recipe calls for an 8 1/2 x 4 1/2-inch loaf pan but I only have 9 x 5-inch pans and they work for me. Cover the pan loosely with lightly greased plastic wrap, and allow the dough to rise for about 30 to 60 minutes, or until it’s crowned about 1 inch above the edge of the pan.

Bake the bread in a preheated 350F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Remove the bread from the oven and let it cool on a rack before slicing. Store the bread in a plastic bag at room temperature if you manage to restrain yourself from eating it all in one sitting.