Lammas/Lughnasadh/First Harvest celebrations have come and gone. however, since it was the grain harvest, I thought I would share a few recipes to utilize the grain that is being harvested as well as some of the summer crops that are still around. So let’s jump in with the first recipe I share this week to honor the Grain Harvest.
Honey Wheat Bread
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When the dough is smooth and elastic, place it in a well-oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well-greased 9 x 5-inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.