At Long Last!

I have been on the search for a delicious whole wheat bread recipe.

My goal is to make home made bread as often as we need it. Bread that we could have sandwiches on, bread we could enjoy fresh and hot out of the oven, bread that could be made with our whole wheat flour in our food storage, you know...that sort of thing.

I know it is a healthier option when I am controlling the ingredients, when I know they are preservative free, natural, and I know the amount of salt and sugar involved.

My quest started over six months ago. I found several recipes that I thought I would try. I don't have a very great relationship with yeast, so you can imagine the trials that ensued.

For several months, Cal and I had some very dense, very small, and sometimes very taste-less home made wheat bread.

It wasn't working.

I found a recipe that although the bread did not rise properly [due to my lack of yeast knowledge], it tasted good.
Now the hunt was on for good tips and tricks, and even different kinds of yeast.

I needed something that was resilient. A kind of yeast that did not care the exact temperature of the water it was being proofed in. I needed something magic!

Then, I found this. It is pure magic!

For the first time, I made delicious, healthy, natural, bouncy, well raised, whole wheat bread.


Although I am still tweaking the recipe a bit, I dare say, it was a bit magical!