This is the standard
bread we keep around the house, adapted from a recipe in Reader’s
Digest Great Recipes for Good Health. I bake four loaves at a
time, slice it and freeze. Homemade bread goes stale within a few days.
We prefer toast to bread, so we keep it frozen and use a slice at a
time. Craig bought me a fancy toaster with a defrost setting for my
birthday one year. It was originally $100 at Williams-Sonoma. Apparently
this was too expensive even for W-S customers, so Craig got it for $30.
Dissolve yeast in ½ c
of the water. Combine the remaining water, honey, salt, oil, pepper, and
2 c of the white flour. Stir with a wire whisk. When the yeast gets
bubbly, add to the dough. Add the rest of the white flour and a little
of the whole wheat at a time. When the dough starts to come away from
the edge of the bowl, turn out onto a floured work surface and knead for
about 5 minutes. Add more flour as necessary.
Place dough in a greased
bowl and cover with a damp dishtowel. Let rise until doubled in bulk 1
½ to 2 hours. Turn out onto a lightly floured work surface and gently
work in the seeds. Shape into four round loaves and transfer to two
greased cookie sheets. Cover with a damp dish towel and let rise for 40
minutes. Bake at 350ºF for 35 minutes. Let cool completely before
Yields 4 loaves