- 2 1/2 tsp. active dry yeast
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 Tbsp honey
- 1 1/2 Tbsp vegetable oil
- 1 1/2 cup buttermilk, at room temperature
The bad news is two-fold. The dough as described is too sticky to work with. I added an additional 1 cup of wheat flour and 1/2 cup of white flour to get this dough to knead properly. Even then it was way more sticky than what I was used to. The other problem is that I had read way too many bread recipes the day I made this trying to decide exactly which one to use. I thought the dough was to be divided into two loaves, but it was only to be one. Which is why my loaves are really, really flat. But the texture and flavor of these loaves is wonderful! You just have to eat two slices for every one you would have eaten, which really is no problem at all!
Anyway, I highly recommend trying this recipe as a good gateway into whole wheat flour use.
On a totally unrelated note, have you used any of the lapbooks from Hands of a Child? I ordered the one for early childhood on airplanes and Aaron just loved it! We took a week to do it and only continued Bible and reading and otherwise only looked at airplanes - oh, and we began telling time lessons. Anyway, it was such a good break from our regular schedule. Each day he woke up asking, "Are we going to do plane school today??" I'll definitely order more of these!