This is my latest, greatest and favorite wheat bread recipe ever — in large part because it’s so fast –from grinder to table in under 2 hours! It’s got a slightly sweet flavor and a soft, pliable texture (bakers call this the crumb!) that can easily be thin sliced for sandwiches without falling apart. –Mellyn
Honey Wheat Bread that melts in your mouth
Flabbergasted…that’s the look on my face when I got a glimpse of what can be done with a sack of wheat! Grind it and bake luscious breads, cookies and cakes. Boil it and add some honey and milk for a nutritious breakfast cereal that blows Wheaties out of the water. Cook it and toss a handful into your soup or casserole. Sprout it and produce wheatgrass which has 70 minerals and over 100 live enzymes! And that’s just the tip of the iceberg…or should I say the top of the barrel?
I know many of us feel passionately about fluffy, white bread, but I promise that acquiring a taste for wheat is well worth your time. I do store some white flour (wait ’til you taste the Butterhorn Rolls in December!), but if you’re looking for food that takes up minimal space and offers a big nutritional punch, wheat is what you want.
