Everyone in our house loves our daily artisan bread…except the builder, especially when it comes to school lunches.  He had a favorite spelt bread from Praire Grain Bread Company…that was healthy but oh, so expensive.  We’ve gradually encouraged him try and enjoy other whole grain sliced breads from a couple other local sources.  But again: too expensive.

So when Jessi sent me Tanya’s whole wheat bread recipe I was pretty excited.

What makes this recipe so special?  It is flexible and you can use a variety of whole grains to your taste.  Here is the original recipe.  And here is what we chose to use in our first attempt:

ingredients

• 4 1/2 tsp yeast
• 3 cups warm water
• 3 cups wheat berries, ground in the Wildside (totally worth the upgrade!)
• 1/4 cup raw honey
• 1 tbs sea salt
• 5 tbs vital wheat gluten
• 3 tbs salted organic butter
• 1/2 cup ground flax seed
• 3 cups kamut berries (ground)
• 1-2 tsp coconut oil