I’ve got breakfast covered for a couple weeks. I’m going to top this tan bread with butter, sea salt, and honey. I’m going to make toasty peanut butter and jelly sandwiches. I’ll put a fried egg on it, no big deal. I’ll probably include this nook and crannied bread for 2 out of 3 meals a day, ya know?
And this bread isn’t knead-y. Stir, pour, set aside to rise, bake. And then your weeks get a bit toastier, and your mornings a bit crunchier. Win win.
- 2 cups milk
- 1/2 cup water
- 1 T honey
- 2 (.25 oz) packages active dry yeast
- 2 cups all-purpose flour
- 3 1/2 – 4 cups whole wheat flour
- 1/4 t baking soda
- 1 t salt
- 2 T corn meal
- In a small saucepan, heat milk, water, and honey until very warm, but not hot. Whisk in the yeast and set aside.
- Combine the all-purpose flour, baking soda, and salt in a large bowl. Add warm milk mixture and beat well. Stir in enough of the whole wheat flour to make a stiff batter one cup at a time. Divide between two nine by five loaf pans that have been greased and dusted with corn meal. Sprinkle some additional corn meal over the dough. Cover with a light towel and let rise in a warm place for 45 minutes.
- Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.
Yay! Click HERE for a printable pdf of the recipe above.
We go together like nooks and crannies.