The story behind how this recipe came to be. One of the ladies from our church who works in my son’s lunch room pulled me aside one Sunday.
“Your son has been throwing his sandwich away every day. I thought you should know.”
I kindly thanked her. When we got home from church I asked my son if he’d been eating his sandwiches at school.
“Um, well, not really.”
“Why not?” I asked him.
He shuffled back and forth on his fee. “I don’t really like the bread, mom.”
I told him to tell me when he doesn’t like something. Bless his heart for not wanting to hurt my feelings, but I felt bad he’d been going without a full lunch all those weeks.
So I was determined to come up with the perfect healthy bread that he would truthfully enjoy.
I ate a piece with my homemade strawberry jam (with no pectin and low sugar, saying that makes me smile). And then I had another piece, because, you know, it’s my duty to make sure it tastes just as yummy all by itself.
We had some with dinner, and then maybe a little bit more… When my husband went to bed that night, he gave me a kiss and said, “Thanks for making that bread.” First time he’s thanked me for bread, for cake and cookies, yes, but bread?
And my picky eater son, “That’s the best bread ever, mom.”
Do you see the open texture of those slices? And no crumbs. Honestly, I sliced the whole loaf and had one crumb, one! I think I’m a little bit in love with this bread…
Many of you know I started grinding my own flour last spring. Baking with freshly ground flour is quite a bit different than store bought. For one, you use less flour in your bread recipes. Two, it absorbs more moisture than store flour and can be over worked. When you first mix in the flour, it will seem too wet. This is why we let it sit. It will absorb the extra liquid.
Disclosure: The below link is an affiliate link. Thank you for helping support this website.
If you don’t have a Kitchen Aid Mixer (I just got this one from our affiliate partner Amazon Kitchen Aid Pro 6 Quart Mixer for Christmas and don’t know how I operated my kitchen without it) you can knead the dough by hand. But, use a light layer of olive oil on the counter, not flour. You don’t want to add in anymore flour. Knead and then allow dough to rest before the second knead.
Ever had rock hard dense whole wheat bread? That’s because using fresh ground and whole wheat flour is a bit different than baking with all-purpose or bread flour. Learn these 6 Tips for Baking with Fresh Ground Flour for bakery perfect bread.
Making your own homemade from scratch recipes is one the best ways to ensure your family is getting healthy food. Get all of our favorite from scratch recipes, from the kitchen to the bathroom and beauty products. Grab your free bonuses here –> Made From-Scratch Life: Simple Ways to Create a Natural HOme.
Trust me, it took me months to learn these tricks and a few batches of dough so tough I could not punch it down. And this hay bale packing Mama knows how to punch dough.
See the stickiness of the dough, but how it holds together? This is what you’re after.
Need more tips on baking bread from scratch? Check out 8 Tips for Perfect Homemade Bread Every Time. If you want to use spelt (a primitive grain) you’ll need to use more spelt flour. On average, you’ll need 1 and 1/4 cups of spelt per 1 cup of regular flour in a recipe. But, spelt has more protein and less gluten than regular wheat and it has not been hybridized like modern wheat, making it an excellent choice in your baking recipes.
Now for the recipe! Here’s a printable version of my
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.