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Super Simple Homemade Bread Recipe

Super Simple Homemade Bread Recipe

When we were first married, my parents got my husband and I a grain grinder. Since I was so busy with teaching, my mom actually taught my husband her famous bread recipe. He was the main bread maker in the family until we had two kids and I became a stay at home mom.

Scott is teaching his sister how to make bread in our old apartment back in 2006.

Here’s an old picture from 2006 where Scott is teaching his sister how to make bread.

When I have the time, I actually prefer making sourdough muffins (I never have been able to master a sourdough bread loaf recipe.) because it breaks down the phytic acid, but this whole grain bread recipe is great for when I just want a quick and simple loaf of bread.

This recipe will make 3 loaves. Before you get started, preheat the oven to 350° F. Also note that while this recipe is simple, it does take about 2 hours start to finish until you’re eating bread. (Don’t worry though, it’s not so much work as it is waiting.)

Ingredients

  • 6 c. Flour – I use organic prairie gold wheat berries that I order from Country Life Natural Foods (you can get prairie gold wheat berries on Amazon too) and grind my grain fresh with this grain grinder. If you are just looking for flour, this sprouted grain flour is the best. (Sprouting is another way to break down phytic acid.)
  • 1 c. Hot Water – Many recipes will call for warm water, but I like mine scalding hot to dissolve the coconut oil and honey. I make sure it’s not scalding when I add my yeast though!
  • 2 T. Coconut Oil – I buy my coconut oil in bulk from Country Life Natural Foods and keep a large yogurt tub full of it on my counter for greasing pans and cooking. If you don’t need such large amounts of coconut oil as I, then you should check out Nature’s Way Coconut Oil. *You could also use extra-virgin olive oil instead of coconut oil.
  • 2 T. Raw Honey – The yeast needs something sugary to consume, and I think raw honey is the best, but you could also use regular honey or even plain old sugar. I like finding local sources for raw honey, but you can find organic raw honey on Amazon as well.
  • 8 t. Yeast – I usually pick up something like this Red Star Active Yeast at the grocery store, but these individual yeast packets are really handy too.
  • Salt – You’ll be sprinkling some salt onto the dough during the kneading phase (any earlier and it can kill the yeast). I like using Real Salt because of the taste and high mineral content.
  • *3 Bread Pans – I like using glass baking pans. You could also trade out a loaf of bread for a pizza crust.

Directions

  1. Activate the yeast. In a large bowl, combine the hot water, coconut oil, and honey. Stir until the coconut oil and honey until dissolved. Sprinkle in the yeast, gently stir, and cover with a towel for 10 minutes.

    Activated Yeast

    Activated Yeast

  2. Add the flour. The mixture should be nice and frothy from the activated yeast at this point. Add 3 cups of flour, stir, then add the remaining 3 cups, and mix everything thoroughly. If it seems too wet, add a bit more flour. If it seems to dry, add a bit more water.
  3. Knead the dough. Dump the dough onto a floured table and knead the dough by folding it in half and rolling it over itself, turning the dough, flipping it over and repeating this process over and over again. Try to knead for 5-10 minutes. The longer you knead the dough, the more it activates the gluten and sticks together. You’ll notice a change in the texture after kneading for a bit.

    Kneading the Dough

    Kneading the Dough

  4. Break into three loaves. Evenly divide the dough into three lumps and continue kneading each one for about 5 minutes each. (You’ll be surprised how much easier it is once it’s divided!) As you knead, sprinkle salt onto the dough about 3 times for each loaf.

    Three Loaves

    Three Loaves

  5. Let it rise. Grease your pans, roll the dough into the shape of a hot dog bun with a crease on the bottom, and place inside of the pans. Set them on top of a stove that’s pre-heating or somewhere warm for about 40 minutes to an hour. To help the dough rise faster, sometimes I’ll open the oven door with the pans on top or put them inside the oven set to the lowest setting with the door open.

    Dough Baby

    Dough Baby

  6. Bake. Once the dough has doubled in size, it’s ready to bake! Bake at 350º F for about 35-40 minutes. You’ll know when it’s ready by the bready smell!

    Two Bread Loaves and a Pizza Crust Ready to Bake

    Two Bread Loaves and a Pizza Crust Ready to Bake

  7. Eat! There is simply nothing better than a fresh warm slice of bread topped with butter and honey. This is our traditional reward for a bread well done!
    Fresh Baked Bread

    Fresh Baked Bread

    Fresh Baked Bread with Butter and Honey

    Fresh Baked Bread with Butter and Honey

In Conclusion

There is something so satisfying about making your own food from scratch. My kids always love helping me make bread and eating the dough along the way. I love this recipe because it’s simple, easy to follow, and makes the most delicious bread ever. Another favorite snack I love to enjoy with my homemade bread is a fresh slice topped with homemade hummus, chopped green olives, and fresh tomatoes from the garden. Yum!

Homemade Bread Topped with Hummus, Green Olives, and Tomato

Homemade Bread Topped with Hummus, Green Olives, and Tomato

Embracing Motherhood Chicken Soup Recipe

Healing Chicken Soup Recipe

This is just your basic chicken soup recipe, but when each component is carefully prepared from the roasting of the chicken, to the making of the stock, to the preparation and addition of other ingredients like the soaked barley, it is truly a masterpiece. I like to make some sort of soup every other week or so (especially during the cold months) because it makes a great “go to” lunch, dinner, breakfast, or snack. Whenever I am too busy to prepare a meal or feel hungry and tempted to eat a pile of cookies or go to McDonalds, I just put my soup on the stove and minutes later I have a nice, delicious, healthy, and nourishing meal.

Ingredients

  • Roasted Chicken (Cut into bite sized pieces. Usually when I make a roasted chicken, we are able to make one meal out of just eating the meat and what’s left over gets put into the soup.)
  • 4 Quarts of Chicken Stock (Check out how I make my simple bone broth here.)
  • 2 c. Soaked Barley (You could also use soaked rice or soaked beans, but barley is the healthiest choice.)
  • 2 c. Chopped Carrots
  • 2. c. Chopped Celery
  • 4 T. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • Optional: 1 c. Chopped Leeks, 1 c. Chopped Bok Choy, or whatever else is leftover in your fridge that could be chopped up and sounds like it would be good in soup (broccoli, potatoes, zucchini, green beans, etc.)!

Directions

  1. Bake the chicken. Check out my roasted chicken recipe here, but basically, you’re going to season your chicken (I use garlic powder, onion powder, oregano, basil, salt, pepper, and throw a stick of butter in the cavity) and bake at 350° F for 1.5 hours.
    roast chicken

    Roast Chicken

  2. Cut it up. Let the chicken cool, cut it off the bone, and leave to soak in it’s own juices.
  3. Make your bone broth. Read more about making bone broth here, but basically, you’re going to low boil your bones, skin, etc. with cold filtered water and a dash of apple cider vinegar (to draw out the minerals) for 24-36 hours (or at least overnight). Then, drain the broth and use it for your stock.
    straining the broth

    Straining the Bone Broth

  4. Low boil and add the chicken. Bring the chicken broth to a low boil. As it’s heating up, add the chicken. If it looks like there is too much broth, drain some off and either freeze it or save it for later. (I like setting some broth aside and adding it later to make my soup last longer!)
  5. Add the veggies. Depending on how big of a pot you’re making and how long you think it will last, keep that in mind when you cook your veggies. Carrots and celery tend to take longer to cook, so I like to add them first. If I’m adding bok choy, leeks, and parsley, I’ll wait to add them to the end and not cook them for very long so that they don’t get soggy.
    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

  6. Add your starch. You can add your pre-soaked barley, some rice, or even beans too (garbanzo and white beans are my favorites). Sometimes, I like to hold off on the starch and just leave the meat and veggies, and sometimes, I like to cook a pot of rice and pour my soup over it. Yum!
    chicken soup over rice

    Chicken Soup Over Rice

  7. Salt to taste. Yes, you can over salt your soup, and I have done it many times! Start out with some, then add a little more and a little more until it tastes just right.
  8. Enjoy! When everything is just right, get out your bowls and enjoy some soup! It’s also really good to serve some piping hot sourdough muffins with this meal.
    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

    Chicken Soup with Carrots, Celery, Bok Choy, and Leeks

In Conclusion

Chicken soup make with organic, pasture raised chickens using properly prepared broth and grains is just about one of the healthiest meals you can eat. I love making a pot whether it’s summer or winter for a nourishing go to meal that can last my family through the week. Read more of my soup recipes here or my chicken recipes here.