Trim Healthy Mama (THM) Easy Whole Grain and Honey Bread Machine Bread - kristenhayphotography

Trim Healthy Mama (THM) Easy Sprouted Whole Grain and Honey Bread Machine Bread (E) COPY

With eagerness, I pre-ordered a copy of the new Trim Healthy Mama book by Serene Allison and Pearl Barrett when it came out almost 2 years ago. I had been feasting on Serene’s yummy recipes from a previous cook book of hers for years and I had also enjoyed some of Pearl’s recipes from the Above Rubies magazine, so I knew that we shared a passion for both cooking and health.

(Insert picture of our family on the stairs here)

Several of my friends began reading Trim Healthy Mama at the same time and began losing weight and feeling great. My husband saw the results from my friend’s weight losses and began asking me to please start Trim Healthy Mama (or Trim Healthy MAN in his case) right away (Note-I started at goal weight and I became pregnant with our 7th baby right around the time we began THM, so the weight loss goal in our family was for him). I tried to put my husband off because I was scarcely through the first half of the book and completely overwhelmed at all the technicalities in the book. However, he persisted in begging me to start right away because he knew he needed to lose at least 30 pounds and he hoped this would help him accomplish that goal in a healthy way. Even though my head was spinning and I did not fully feel “prepared” to start, I agreed to begin THM that next week. To make it easier on myself (I was nervous that I might accidentally “mess-up”), I made all of my meal plans almost exclusively from the book for the first three months until I kind of “got the hang of it” and felt more comfortable branching out into using and/or adapting other recipes. My husband lost over 30 pounds in the first 6 months and he has been able to maintain his weight nicely after all this time. I should also mention that he commutes two hours for work and runs two other side businesses (not to mention he has 7 kiddos and a wife to keep up with as well), so exercise for him (beyond maybe doing a few push ups in the morning on occasion) has not really been possible due to his hectic schedule. He is proof that making a few dietary changes can bring about great results even without exercise. He is an active person, but desk jobs don’t do anyone any favors when it comes to being physically active. My husband feels great eating on THM and he can definitely tell by how he feels when he needs to get back on track. So far, one of my sisters-in-law has lost 45 pounds and her husband has lost close to 20 pounds. My other sister-in-law has lost over 30 pounds as well. My friend who began THM with us has gone from a size 14 to a size 2! So many other friends and family have lost over 30 pounds as well—it is so exciting to see so many people losing weight and feeling so much healthier.

Eating healthfully has always been important to me, so THM didn’t really change the types of foods we consumed all that much. Most of the THM ingredients that many people consider new or “weird” were normal in our house. For us, the most helpful information in the book was the info on food pairing—to limit the amount of fats and carbohydrates together in a meal. That was a completely foreign concept to me.

I grew up as a “Whole Grain Jane”. I was literally making bread since I was a little girl (see the picture below of me with my older sister-this picture was taken and published when my mom wrote a whole foods cook book many years ago when I was three years old). Growing up, I made about 8 loaves every week or so for my family in our Bosch mixer.

(Insert picture of me and my sister making bread as little girls)

Before I had children, I used to sell my bread and ship it to people. To all my friends and family, I am known for making homemade breads and rolls and when I published a cookbook a few years ago; I included a whole section of breads. However, I knew little about the need for using sprouted flours and about the effects of slathering my breads with lots of butter could have on the waistline (I love me some buttah!). (Insert picture of cookbook) (Insert picture of breads and breakfast pg) Sprouted grains..why bother? What’s the big deal? It is truly amazing what all I have recently learned about sprouted flour—you should take a few moments to read the amazing benefits of sprouted grains as opposed to un-sprouted grains here:

In a nutshell, once grains are sprouted they become more like a vegetable to your body and thus they do not spike your blood sugar like traditional un-sprouted grains, hence they are very glycemic and diabetic friendly. The sprouted grains allow for better absorption of vitamins and minerals, they taste better and produce a better-textured food product.

Who knew that once grains are sprouted your body reacts to them more like a vegetable??? Now I can eat my “vegetables” through my bread…um yes, please! Pretty cool, huh!?!!? When we began eating the THM way we bought Sprouted Ezekiel bread. Ezekiel bread is a great product, but it is kind of tough and hard, so to try and soften it I would make our sandwiches into Panini’s, so that the bread would be toasted and be a little softer. However, try as it might, the Ezekiel bread never could match up to my homemade whole grain bread. I really missed my old bread recipe that I had been making for years. It was soft and could be enjoyed without being warmed. I was not intimidated by making bread, but I was intimidated at the thought of sprouting my own grain. I own a grain grinder so grinding the wheat was not an issue for me, just the process of sprouting and dehydrating the wheat to prepare it to be ground, so I never pursued that option. One day I happened upon a post by one of the THM admins and she mentioned that she made her own sprouted bread. I was intrigued and asked for more details. That is when I learned that I could buy pre-ground sprouted flour! Oh, happy day! Why had no one ever told me about this sooner? Thus began my journey to re-make my old beloved bread recipe into a THM-ified version so that it could be considered on plan.

(Insert picture of sprouted flour bags)

I could not buy the sprouted flour locally, but my sister-in-law was able to find it for me at a local grocery store in her city called Sprouts. The brand she found for me to use is called “One Degree”. She bought me one 5lb. bag of the organic sprouted whole wheat flour ($6.99) and the same amount of the organic sprouted spelt flour ($12.99). I can make about 3 batches (6 loaves) from each 5lb. bag of flour, so depending on which flour I choose to use I figured up that I would only be spending about $1.25-$2.50 per loaf of bread. Compared to the $4.00 plus price tag per loaf of the Ezekiel bread that I was buying I was thrilled to have an option that which was so much less cost. Not only is the homemade sprouted bread less costly, but it is SO SOFT and tasty! After making it for my family, they all agreed that they like the new sprouted bread better than my old bread because the texture and flavor are superior. I have made this new recipe many times and it has turned out wonderfully every single time. I do slightly prefer the sprouted spelt flour over the sprouted whole wheat flour. (Insert picture of sprouted bread loaves on cooling rack) This bread recipe can be made the old fashioned way by hand or in a stand mixer such as a Bosch or a Kitchen Aid with a dough hook (although I have not personally tried it this way), so I cannot comment on this method. The method I prefer is ridiculously QUICK and EASY! This is my shortcut secret to making bread or rolls—I use a bread machine on the dough cycle and it kneads the bread and rises the dough for me the first time.

(Insert picture of ingredients in bread machine before being mixed) (Insert picture of dough ball in bread machine)

(Insert picture of bread machine settings close up and make a note that the picture shows the settings where “dough cycle” can be selected)

(Insert picture of the bread machine far away where the dough has fully risen to the top and is at the end of the dough cycle)

I then punch the dough down and shape the dough into two loaves and transfer it to two greased bread pans (you can use olive or coconut oil to grease the pans).

(Insert picture of bread punched down in the bread machine)

(Insert picture of un-risen dough in pans on counter) I then stick it in a warm oven (I heat my oven up until it feels like it is about 80 degrees then I turn it off) to let it rise again then I bake it.

(Insert picture of risen bread in the oven)

It is as easy as that!!! Takes me only about 5 minutes of active time and yields two gorgeous and steaming loaves of healthy bread! I am so hooked on the ease of using my bread machine to make dough that I now own three bread machines! One was a gift to me 13 years ago from my hubby and the other two I found at garage sales for next to nothing. The brands of bread machines that I own are Oster and Breadman and they seem to work equally well. The main thing that will need to be noted is that this recipe requires a 2 lb. capacity bread machine.

Honey is not typically considered on plan, but I greatly reduced the amount of honey from my original bread recipe when I was THM-ifying it to only use one Tablespoon. When you spread that out between the two loaves that this recipe makes the amount of honey is so miniscule that is considered on plan. Rest assured, a THM admin has looked over this recipe and it is indeed on plan. My family agrees that this bread is far superior to my original recipe and I hope you will enjoy it as much as we do!

THM Easy Whole Grain and Honey Sprouted Bread Machine Bread (E)

Recipe by Kristen Flournoy Hay

2 cups water

2 Tablespoons butter, softened

1 Tablespoon honey

2 teaspoons salt

4 2/3 cups organic sprouted spelt flour or organic sprouted whole wheat flour

1Tablespoon yeast

1. Pour water, butter, honey and salt into a 2 lb. loaf capacity bread machine pan.

2. Measure flour; leveling off with the back of a knife and pour on top of liquid mixture.

3. With your finger, make a well in the flour and pour yeast into well; making sure the yeast does not touch the liquid mixture.

4. Turn machine onto “Dough Cycle”. Watch dough occasionally as it starts to form into a ball; scraping down sides of pan with a rubber spatula if needed. Depending on the stickiness of the dough, you may need to add a tablespoon or two of water or flour to ensure that a nice round ball is formed, but it may not be necessary. Be SURE that the dough is slightly sticky, but still forming a ball—slightly sticky is a good thing—it will help your bread be fluffier, rise better and have a better consistency after it is baked. You don’t want the dough ball to be too hard.

5. When dough cycle is complete, punch down dough. Shape dough into two loaves, turn the loaf over and dip it into the greased pan so that you can get a small coating of oil on top of the bread dough (you can spread it around with your hand after you dip it-will help it stay moist and rise well) place dough into two greased 8x4 inch loaf pans.

6. Warm oven to about 80, then turn oven off. Place bread into the oven for 30 minutes to rise.

7. Carefully remove bread from oven and preheat oven to 350. When preheated, place bread back into oven to bake for 27-30 minutes (I like to place my bread pans on top of a cookie sheet while baking to help prevent the bottom crust from getting too brown, but this is optional)

8. Place bread onto cooling rack and lightly butter tops of loaves (may omit this step if desired, it just helps the crust be softer) before removing from the pan (you may need to run a knife around the edges of the pan to prevent the bread from sticking).

Notes: The amount of steps in this recipe is deceiving… Once you get the hang of it, the active time is only about 5 minutes! Simply follow steps 1-3 to make this bread solely in the bread machine on the “Whole Wheat” setting if desired, but the texture and the crust are not as desirable that way. If you prefer a sweeter bread (remember I had to reduce the amount of honey from my original bread recipe so that it could be on plan) then you can try making it by adding one Tbs. of the THM Sweet Blend to give it a bit more sweetness. I have made it this way, but it is not necessary, only personal preference.

(Insert picture of bread slices with raspberries)

Today I had it for lunch as a sandwich with Light Laughing Cow Cheese, turkey, tomatoes and spinach. It was yummy!

(Insert pictures of sandwiches)

I highly recommend the Trim Healthy Mama book. It is not just for women and it has been a blessing in our family and to so many others. You can read more about THM and purchase the Trim Healthy Mama book at 

A little bit about Kristen— Kristen is a home schooling mother of 7 and has been married to her sweetheart for 14 years. She enjoys healthy-eating and gourmet cooking. Her hobbies include photography, antiques, calligraphy, interior design and reading books.

Conni Frederickson July 23, 2016 Oh, my! This bread is WONDERFUL! I followed the recipe exactly and it turned out perfect! Thank you for the recipe!! Linda Kennedy Lintonon July 5, 2016 So new batch is in the oven. My dough was too sticky this time. Bread still did not rise high enough and then I accidentally knocked one of the pans when putting in the oven and it fell. Still smells great. I will try again. :) Rated:

Linda Kennedy Lintonon July 5, 2016 Thank you for the advice. I am attempting this again today with a mix of flours. While it did not rise right last time, it still tasted good.:) I will keep you posted how it turned out. kristenhayphotographyon June 20, 2016 Linda Kennedy Linton, I usually do warm water myself, although I have done both tap water and warm water and I can't really tell a difference. I am not certain why it didn't rise as well as I've never baked at a higher altitude, but perhaps that could be a factor. Try splitting the flour or doing all sprouted whole wheat, which I find rises the best of the two flours. Happy baking! =)

Linda Kennedy Lintonon June 13, 2016 Hi Kristen, I was quite happy to find your recipe a bit ago and finally tried it today. Mine did not rise as well as yours, but it smells heavenly (I had an S dinner so I can't taste it yet.) I do have a couple questions: 1) I s the water in the recipe tap or do you bring it to 110 degrees like many bread machine recipes? I brought mine to 110. 2) I live in a higher altitude area (CO), do you think that might be why it did not rise as well? I am going to make again, and play with it a bit, maybe split the flours. Any advice you could give would be great! Thanks again! kristenhayphotographyon

June 7, 2016 Sarah Richardson, I can't speak for the authors about the book recipe only having one rise, so I'm not sure on that. Yes, you can use sprouted flour in other recipes--I do it all the time. The thing that I find is that I need a little extra liquid in the recipe if I use sprouted flour instead of regular whole wheat flour.

Melissa Thompkins Jones, unfortunately I don't have any ideas on other vendors for the sprouted flour. My sister-in-law buys it for me bags at a time from her store in Houston which is hours away from where I live, so I totally understand. Renee Hallett, occasionally I do find that my bread has a slight sour dough taste, but not all the time. Not sure what all the factors are in that. Jayme Ouellette, I've never counted the slices, but I would guess somewhere around 16 because one loaf can feed my 7 kids and me for lunch if I slice it for sandwiches. Yes, it does taste the same in the bread machine, but the texture is chewier plus it only makes one loaf. Give it a try in your machine and see what you think...if it doesn't turn out to your liking then try my oven method. =) Jamye Ouelletteon April 25, 2016 Hi! I am going to give this bread a try with the sprouted whole wheat and have a couple of questions: How many slices do you get out of each loaf? And Other than crust does it taste fine totally in the machine? I'm a drive through sue and would love to be able to throw everything in and comeback to a 2 lb loaf! Renee Halletton March 28, 2016 Kristen just made your bread today, it was great and sooooo easy in my bread maker. I just have one question, is it suppose to have a sour dough taste, because mine did. Has anyone else experienced this?

Melissa Thompkins Joneson March 12, 2016 I have looked for the One Degree products. I see that you found yours at a local grocery store. We do not have that store near us. The prices I found online are about double what you listed. Do you have any suggestions? A different brand or a source that I didn't see. Also, the flour capacity on my bread machine is 3 cups. Should I just half the recipe?

Sarah Richardsonon February 29, 2016 Love this post! Thanks for sending me to this off of the THM FB page! I tried the recipe in the book and it turned out ok, but not as fluffy as the pics or yours! I think my dough was too sticky. I the THM cookbook it only has one rise time. Not used to that! Is that ok? Also, can I use my sprouted flour as reg flour in other recipes? Thanks!! Rated:

Julia Huff Rossenon February 28, 2016 I've been baking bread for 30 years now, and this is THE BEST recipe I have ever made! I have been using sprouted whole wheat flour for a couple years now, but this recipe is the softest, tastiest EVER! I really appreciate your hints on watching for the kneading dough to ball up AND be sticky. I love the simple ingredients.

Leslie Gilbertson Sandauon February 17, 2016 Do you ever mix the whole wheat and the spelt - or do you always choose which you want? How do you compare the taste - I don't believe I've ever tasted spelt before... :)

Carrie Nelson Petersenon February 13, 2016 thanks for this easy recipe! i just made two loaves. but they sunk a bit when it started to bake. any ideas what would cause that. it tastes great toasted with Polanar all fruit, but they didn't end up big enough for a lovely sandwich like your pics. suggestions? Angilese Case-Rileyon February 12, 2016 @Noelle Kelly I don't have a bread maker, either, so this is what you should adjust. I completely dissolved the yeast in 1/2 C of the warm water, then mixed all the wet ingredients together and poured over the flour and salt. Then, just mix in a stand mixer with a dough hook. Don't over mix, because it won't be as light and fluffy. Let rise for a bit in a warm place, punch down, divide, and let rise like above. Hope this helps.

Joy Raineyon February 11, 2016 What is the purpose of mixing in the bread machine but baking in the oven? Seems like more work. Does it come out better in the oven? Just wondering if the whole thing can be done in the bread machine. Thanks! Looks delicious & a real answer for us bread lovers!

kristenhayphotographyon February 7, 2016 Carol Northworthy Nable, I'm not sure. Maybe try it again and add a tad more flour to see if that helps? Noelle Kelly, you can make this in a regular mixer like a Kitchen Aid, although I've not tried it this way myself. Noelle Kellyon January 27, 2016 What about those who do not have a bread machine? I really want to make this recipe. Sounds delish! Thanks!

Carol Northway Nableon January 23, 2016 I must have done something wrong since mine looked nothing like yours. The dough was dimpled and starting to fall even before I took it out of the bread machine. After I made the loaves and put it in the oven it rose a little more but then collapsed before it finished baking. I used 2 cups of the wheat and 2-2/3 cup of the spelt. I make bread a lot and have been looking for a way to still have homemade now that I'm on THM. What could have caused it to collapse after rising? kristenhayphotographyon January 16, 2016 Kathleen J. Fennell, the recipe is just above the pictures of the sandwich. Beth, you kind of have to play with the amount of water sometimes--you want the dough soft, pliable and slightly sticky, but not so sticky that it won't hold its shape.K. Quinn--hope you got a chance to try it! Deb Rango-Yay! So glad it turned out well for you!!! Heather Stenberg, so glad you gave my recipe a shot and that you are enjoying it! Makes me so happy to hear that others are enjoying my healthy homemade bread the easy way! =) Rated: Heather Stenbergon January 12, 2016 I've been making this recipe for 2 weeks now. I'm getting better and better at it! Thank you! I've been THM admin for 2.5 years and I am just now making my own bread (drive thru sue). Anyway, is there a printable for this recipe? I'm always double and triple checking it and it's time consuming to do it on devices. Thank you!

K Quinnon January 4, 2016 Ah thank you for this recipe Kristen. I haven't tried it yet but I've been making bread since I was little like you. I normally make regular whole wheat loaves every other week but I'm going to try and get some sprouted flour and try your recipe this week to fit into my THM meal plans (p.s. I also use the bread machine to mix mine. So easy.) Beth Moody Knicelyon December 30, 2015 I just finished making the bread. Mine didn't rise like yours. I did use rapid rise yeast and 3 and 2/3 cups wheat and 1 cup spelt (sprouted, one degree). Mine seemed sticky. I wonder if it was too much water or the type of yeast? The flavor is good and I'm going to try it again.

Kathleen J. Fennellon December 11, 2015 Ive followed 20+ pins to this page, and I must be blind, because I just can't find the actual recipe! Any help would be lost appreciated! kristenhayphotographyon November 5, 2015 Alicia, so happy that you love the bread! Yay! Sheryl, yes you can make the bread fully in the bread mating however the crust and texture of the bread won't be as desirable. Also, you will only get one loaf instead of two if you make it in the bread machine. Suzanne, I'm thrilled that your pizza and bread came out great! I've enjoyed using this dough for pizza as well! Two slices of pizza or bread is what is recommended to be on plan. Rated: Suzanne Person Johnsonon November 1, 2015 Oh my goodness, I used your bread tevipe today. I made 1 loaf and 1 pizza. I wish I knew how to share my pictures with you. Amazing!! Rated:

Suzanne Person Johnsonon November 1, 2015 Thank you so much for sharing your recipe!! I purchased all items I need so I'm ready to get creative!! Hubby wants pizza, I read all comments and didn't see any info on this. Have you used this recipe for pizza? If so, what info can you share so he will be one happy man!! 😄 If I made 2 pizzas, would we still be able to eat 2 slices of pizza? Thanks so much any suggestions anyone can share!!! Sheryl Russell Clarkon October 30, 2015 Can this be made fully in the bread machine? Rated: Alicia Adams Holifieldon October 7, 2015 Wow!! I made this with the recommended sprouted spelt flour and it is amazingly good! Spelt flour tastes more like white bread than whole wheat to us. I just have one problem, we REALLY wish we could eat more than two slices and be on plan. This is so delicious. Thank you so much for sharing!

kristenhayphotographyon September 23, 2015 Bryan N Angela Norbut, I am not sure of the exact carb count, but I do know that two slices are permitted in an E meal. Bryan N Angela Norbuton September 20, 2015 I was just wondering, do you know what the carb count would be per slice? kristenhayphotographyon September 19, 2015 Corey Wirtz, I suggest mixing the whole wheat and the spelt half and half next time and see if that helps it to rise. The whole wheat seems to rise better for me but the spelt makes it so soft, so I use some of both or just all whole wheat. Marian Jacobs, I buy all of my flour at Sprouts. Debra Austin, I always let my bread knead and rise the first time on the dough cycle in the bread machine. =) Debra Austinon August 10, 2015 Thank you for posting this beautiful bread. I have never made bread before and I was able to borrow and old bread maker from a friend. It is a 2 lb. capacity. I use the Sprouted Spelt flour. I followed the directions except for a couple of things and would appreciate your input. When the bread was finished 'kneading' it looked like a ball and appeared to be nice and sticky as you described. 1) was I supposed to leave it in the machine to let it rise? If so, how long? When I took the 'ball' out of the machine it was gooey... so hadn't risen at all..... your photo showed the ball... and then a big risen dough.... So, I took it out and put it in 2 separate bowls and covered them to try to have them rise. Our home is at 80 degrees so I figured I wouldn't need to put them in the oven to rise a 2nd time (according to your directions, but the 1st time with mine). The dough finally did rise which took over an hour and then I punched it down and put in the loaf pans. Even once I placed in the loaf pans they didn't look 'solid'. So, in desperation I turned the oven on to the lowest temp for 2 minutes, then turned the oven off and put the loaves in the oven for 2 minutes. I then took them out and preheated the oven to 350 degrees. I baked them for 30 minutes and they actually rose! The flavor and texture is good, but I think I must have missed some steps in the beginning. Sorry this is so long, but I am lower than a novice with this!!.. blessings

Marian Jacobson July 16, 2015 I'd be interested to hear where you all buy your flour. The price listed in the blog is crazy. The cheapest I can find is is $4.99 for 32oz. That's a little less than $2.50 per loaf which is more than I'd like to spend still. Jackie Hitchcockon July 15, 2015 Hi Kristen. I just made the recipe you posted and can't wait until it comes out of the oven to try it. I was wondering if you tried using the rye flour that One Degree makes? If I were to use rye, do you think the same ratio of rye to wheat would work? Corey Wirtzon July 14, 2015 Hi Kristen. I tried this recipe and it didn't seem to rise like yours did. The loaves were a little flat, barely making it past the top of the pans. Any ideas? I used the same flour you did. Could it be water temp? Maybe I need to let it rise longer? I did follow your recipe exactly. Thank you Rated:

Amy Fieldingon July 7, 2015 I made this amazing bread today. I did halve the recipe for one loaf because I wasn't sure if it would be a hit. My two little boys nearly ate half the loaf! I did sift the home sprouted grinned flour as Morgan Reece suggested and got about a TBSP of the bran out. It was one of the best loaves I have ever made. Thanks for posting this! Rated:

Amy Fieldingon July 7, 2015 I'm making this today with sprouted flour my MIL made for us. I'm not sure we would use two loaves up fast enough. Has anyone halved it?

kristenhayphotographyon May 31, 2015 Gabe Rebecca Stuart Elliot, I am not sure exactly what the carb count is for each slice, but I do know that the THM admins have approved two slices for an E meal. Kathy Scmieder Diaz, I am thinking that I mad the bread in the pictures using all whole wheat. I have made it many times with all spelt as well. Although, I have found recently that I really enjoy the way the bread turns out when I mix the two flours. I have been using 3 cups of sprouted spelt and 1 2/3 cups sprouted whole wheat and it turns out great! I think that this combo is my new favorite. Kathy Schmieder Diazon May 20, 2015 I am curious about the flour. In your recipe the flour is listed as 4 2/3 cup spelt or whole wheat. So do you make all spelt bread and other times the whole wheat? Or do you mix the two flours and use a combination of the two to get the 4 2/3 cup? What did you use in your photos? Thanks for posting this I am so excited to try it. Gabe Rebecca Stuart Elliotton May 17, 2015 Btw I made this and it's delicious!!! kristenhayphotographyon May 4, 2015 Oh dear Debbie Hutzman! I am not sure why it would have been so wet when you used the exact amounts called for in the recipe. You did use sprouted One Degree Brand flour? Was it the sprouted spelt of the sprouted whole wheat? I hope your bread machine is ok and that you aren't too scared to give it another try! I've never had it do that for me and I make it weekly. Is your bread machine a 2 lb. capacity? Debbie Hutzmanon May 4, 2015 OMG... I just finished making this bread in the machine on dough cycle.... it looked TOO wet but the recipe said you may need more water, not I let it go. What a ran over the top of the pan in the machine and wet dough was everywhere inside my machine. I honestly thought I ruined my bread machine. 4-2/3 cup flour with 2 cups water, butter, honey, salt..... Did anyone add more flour or less than 2 cups water? I'm sick that I just wasted all that expensive flour..... And I hope my machine still works. What the heck happened???

Erin Blairon April 21, 2015 Just curious how many slices per loaf do you cut to keep 2 slices as an E meal? Do you let it cool before slicing? Finally, how do you store your flours? Thanks for a great recipe! Michelle Mon March 12, 2015 Oops. I forgot the softened butter. It's on rise now. Should I start over? I realize I'm taking a chance on you seeing this! If not, I do thank you for inspiring me to do something seemingly simple and yet for some reason so hard. Rated: Rebecca Burgess Huffon March 10, 2015 Tried it. Loved it. Thank you.

kristenhayphotographyon February 28, 2015 Corinna Stroud, I have not made my recipe by hand, so I cannot say what all the factors maybe have been, but I would make sure your oven is warm enough when you do the second rising and if it hasn't risen sufficiently in the 30 minutes, then it is ok to let it rise a little longer if needed. Sonya Schroeder, I don't plan on trying it in my Kitchen Aid because I love my bread machine, too much, but I know of several people that have tired it in their Kitchen Aid's and had good success =). Morgan, thank you for the tip on sifting the sprouted flour--so glad you like the recipe--YAY!!!! Lynette Rickard Williams, yes this is a typical lunch for my husband, but if you are still hungry you could certainly add a Fuel Pull side like )% Greek Yogurt or cottage cheese, etc...A THM admin could probably give you approximate carb counts for this bread, but I am not certain of what they are. I only know that they said we could have two slices to keep it in an "E" setting.

Sheila Thornton--I use Fleischmann's Instant Dry yeast--I added a picture of my yeast package to my post today. Thank you to everyone else for the positive reviews! =) Rated: Shelia Thorntonon February 27, 2015 Is this fast rise yeast or not? I will be making this bread!!!! Sounds wonderful :-) Rated:

Leighanne Land Wilsonon February 16, 2015 Directions were so easy to follow & the loaves turned out beautifully!!! Thank you for posting! Wendy Giza Kotlarczykon February 15, 2015 WOW! This bread is not only easy but it's AMAZING! I can see this is going to become a staple in our home. Gina Patino Woodon February 2, 2015 What steps do you follow to make this pizza dough? Rated: Morgan Reeceon January 23, 2015 Oops, forgot to include my rating! Morgan Reeceon January 23, 2015 This is a GREAT recipe! I used it as my base for an adapted version to make pre-soaked (soaked to reduce phytates, a la Nourishing Traditions) whole wheat bread (with freshly ground wheat; NOT THM on plan, but great for my kiddos), and it was the BEST I've ever made (and my first real success with soaked bread!). I can't wait to try the original version of your recipe! (I bought the sprouted flour but wanted to do a trial run with the cheaper stuff first). For those making this with home-ground flour, be sure to sift the wheat to remove the bran (I read somewhere that this is done to all commercially sold wheat flours, as the oil in the wheat germ & bran is what goes rancid so quickly). The bran has very sharp edges which slice up the gluten strands, so unless it is removed, the bread won't rise nearly as high. Bran is also very difficult to digest, and may be a factor in leaky gut syndrome, so no need to hesitate about removing it. Anyway, thank you, thank you, thank you for and AWESOME recipe! So very grateful! Looking forward to great results with THM!

Sonya Schroederon January 8, 2015 Would love to see if this would turn out the same way in the kitchen aid! I do not have a bread machine! Will you be planning to try this recipe in the kitchen aid for those of us that do not have bread machines? Looking forward to this recipe! Donna Widdel Curtison December 29, 2014 is there any reason I can't continue the whole process in the breadmaker? vs removing and baking in the oven?

Gueston December 11, 2014 Can you provide this recipe in a printable form. Loved it! Lyss Abbotton December 4, 2014 I let the dough raise in the warm oven as you said but the minute I took it out to preheat the oven it sank. I ended up sticking it back in immediately before it could deflate more and let it stay in the preheating process. It hasn't flattened out more, but it hasn't risen back up either. I think next time I won't take it out.

Corina Stroudon November 8, 2014 Hi Kristen, I made this bread today and have a question. Mine had a great taste but didn't turn out as beautiful as yours unfortunately. I don't have a bread maker so I did everything by hand. Should I have made changes to the recipe since I made it by hand? I had it setting out on the counter to raise and it raised well the first time but after I punched it back down and split it into two loaves, it barely raised and then actually collapsed a little before I got it into the oven. It ended up being very dense (since it didn't really raise) . I let it raise on the counter the second time as well instead of putting it in an 80 degree oven to raise. The only other thing I can think of that I did differently was that I used a different brand of sprouted spelt flour. Do you think any of these differences would explain why it didn't work out so well? I love the taste of the bread and would love to get this to work!!! Sara M. Mackon November 6, 2014 Thanks Kristen! One quick question? What model bread machine did you use-I've found in the past not all bread machines are created equal! Rated:

Jennifer Norsworthy Iveyon November 6, 2014 Great post! I am now inspired and motivated to go dig out the long forgotten bread machine!! 😉 Rated:

Kristi Gamble Poolon November 6, 2014 Love, love, love!! Wonderful post, Kristen! Looking forward to trying this recipe! It is because of you that we make our bread and it's been such a blessing! Keep blogging!

Powered by SmugMug Log In