Olive Oil Honey Wheat Bread

Today… I am giving you a carb loaded recipe. Which, if you're on some restricting diet, you may want to kill me for. But if you're not so-said-dieter you will love my guts for ever and ever amen. 

While I have a never-ending love for carbs, I've found myself eating less of them lately. But my real carb-loving self made an appearance today and decided to make bread. 

While the thought of yeast bread may sound freaking intimidating, please. Don't be scared. It's really quite easy and is always worth the wait.

If you haven't already, I strongly suggest giving it a shot! It's a great way to spend an afternoon. :)

The smell of this bread in the oven sends of a million smell-icles of olive oil, honey, and yeast. SO STINKING GOOD. The finished product, of course, is fluffy, dense, and flavorful. 

Why yes oven… please burn the bottom of my bread. AGAIN. 

My word. 

Olive Oil Honey Wheat Bread

Recipe adapted from Yammie's Noshery 

1 cup warm water {not too hot though or you'll kill the yeast. You yeast killlaahhhh!}

2 tablespoons yeast

2 tablespoons sugar

1/4 cup olive oil

1/4 c. honey

1 1/2 c. AP flour

1 1/2 c. wheat flour

2 teaspoons salt

In a mixing bowl, combine the water, yeast, sugar, and oil. Let sit for about 5 minutes or until the yeast has dissolved. Add in the honey. Slowly add in the flour, one cup at a time. Add in the salt. Knead by hand or with the paddle attachment of your electric mixer for about 10 minutes. In the same bowl, brush the dough with oil and let rise for 30 minutes or until doubled in size. Form the dough into a log and place in a greased loaf pan. Brush with more oil. Preheat oven to 350ºF. Slice the top with a sharp bread knife or any serrated knife. Bake at 425º for about 10 minutes and then lower the heat to 350º and bake for 5-15 minutes more. Let cool before removing from pan. 

It's what's for lunch.