A veeeery slightly sweet bread with a super soft middle, I’m pretty in love with this one. I’m not sure it’s strong enough for smearing particularly sturdy spreads, but it’d be perfect for a turkey and cheese sandwich, and it’s gone very well on the side of my salad at lunch this week!

Ingredients:

• 1 tablespoon dry, active yeast
• 2 cups warm water
• 1/3 cup honey
• 1 tablespoon salt
• 2 cups graham flour
• 2-3 cups bread flour

In a large bowl, stir the honey and yeast into the warm water, then let sit 10 minutes, or until foamy.

Add the graham flour and salt and mix well.

Mix in 2 cups of the bread flour.

Add as much of the remaining cup of bread flour as needed for a rough dough to begin to form, then turn out onto a floured surface and knead until soft and elastic, adding more bread flour if necessary – I needed the full 3rd cup, and then the dough was still quite moist but no longer a gloopy mess.

Form the dough into a ball and put it in a large greased bowl, turning the dough ball over so that it gets greased on all sides. Cover, and let rise somewhere warm until doubled in volume, 45-60 minutes.

Punch down the risen dough, divide in half, and shape into two loaves. Place in two greased bread pans, cover, and let rise again until doubled, another 30-45 minutes. Meanwhile, preheat the oven to 375 degrees.

When risen, bake for 30-40 minutes, until the the tops are golden brown, and the bottoms of the loaves sound hollow when tapped.

I think mine took toward the longer end of the time-frame. Cool on a wire rack. I do think the texture would suffer on this one if you cut it early and a ton of steam came out, so do be as patient as you can!

Honey Graham Bread

From Kneady Girl.

• 1 tablespoon dry, active yeast
• 2 cups warm water
• 1/3 cup honey
• 1 tablespoon salt
• 2 cups graham flour
• 2-3 cups bread flour

In a large bowl, stir the honey and yeast into the warm water, then let sit 10 minutes, or until foamy. Add the graham flour and salt and mix well, then mix in 2 cups of the bread flour. Add as much of the remaining cup of bread flour as needed for a rough dough to begin to form, then turn out onto a floured surface and knead until soft and elastic, adding more bread flour if necessary.

Form the dough into a ball and put it in a large greased bowl, turning the dough ball over so that it gets greased on all sides. Cover, and let rise somewhere warm until doubled in volume, 45-60 minutes. Punch down the risen dough, divide in half, and shape into two loaves. Place in two greased bread pans, cover, and let rise again until doubled, another 30-45 minutes. Meanwhile, preheat the oven to 375 degrees.

When risen, bake for 30-40 minutes, until the the tops are golden brown, and the bottoms of the loaves sound hollow when tapped. Cool on a wire rack.