Food

Sugar-Neutral Honey Bread

When I started really looking at the ingredients in the foods we buy, I realized that most of the foods on the supermarket shelves weren’t going to fit into my sons dietary restrictions.  He is dairy intolerant, so anything dairy or dairy-derived was off the menu.  His adrenal gland is also overactive which is affecting his heart, and his mineral levels are severely out of range.  In order to help his adrenal gland correct itself we were given some strict sugar restrictions to adhere to.  He isn’t allowed to have any fruit sugar or anything derived from a fruit sugar within 4 hours of having a cane sugar or anything derived from a cane sugar.

Keeping away from dairy turned out to be the least of my issues.  I found that most items contain what I call ‘double-sugars’, or an ingredient that falls into the fruit-sugar category as well as an ingredient that falls into the cane-sugar category, which make them inconsumable for my son.  I learned quickly that he was going to become what’s known as a ‘clean eater’, aka no preservatives, dyes, double-sugars, etc.  I also learned quickly that there were ways around the double-sugars, and that was to make things myself.  Its taken lots of research, several pinterest fails, and lots of experimenting on my own, but I am starting to learn how to substitute ingredients so that I can more easily make things he can eat.

One of the things that has been a life-saver for us has been this Sugar-Neutral Honey Bread recipe that I was able to come up with.  It contains honey that I know has not been contaminated with fruit sugars because I know what the bees pollinated off of to make the honey.  If you aren’t sure where your honey comes from, try contacting the vendor.  Lots of vendors will be happy to share with you information about their products.  I also make sure to use sunflower oil for coating my pans.  Sunflower oil is considered sugar-neutral, so using it to coat your pans will ensure the bread remains sugar-neutral.  The great thing for us about this sugar-neutral bread is that I can use it for meat sandwiches, peanut-butter sandwiches, toast, etc.  I can use the bread regardless of what sugar he is consuming for the day, which in my house makes it a win-win!  The bread also doesn’t contain any dairy such as butter or milk, which is in a lot of bread recipes I’ve looked at.

Aside from all that, it is some of the BEST TASTING bread I’ve ever had.  I love honey, and the flax seed in this bread somehow helps bring out the taste of the honey to me.  My husband loves it, I love it, and my kids love it!!!  I hope that you will too!

Here is the breakdown in how I make my bread.

Gather your ingredients and tools.  I use two 8×4 baking loaf pans for my bread.  I find that the slice size is convenient for the kids sandwiches, and its convenient that I get two loaves with this recipe.  You can also use one 1.5Qt. baking loaf pan, and using this recipe, it will make one large loaf of bread.

 

You will need both the regular paddle and the dough hook attachment for your mixer

This is my mixer. The dough hook is on the left, and the regular paddle on the right.

 

First add 1 1/2 Tablespoons quick-rise yeast, 2 cups warm water, and 1/3 cup honey.  Mix it gently and let it rest for 5 minutes, until it begins to foam.

When you first mix the yeast, water, and honey, it will look like this.

 

This is what it will look like after the yeast has had a chance to foam.

 

With the regular paddle attachment on your mixer, slowly add the flax seed, quick oats, salt, and 2-3 cups of flour.

 

Switch to the dough hook attachment, and slowly add the rest of the flour.  *Usually it takes 4 1/2 cups of flour, sometimes a little more.  The dough should release from the sides of the bowl but still be sticky when enough flour has been added.  When all the dough is added, let the dough hook knead the dough for 3-5 minutes.

Remove the dough from the bowl and oil the bowl with the sunflower oil.

 

Put the dough back in the bowl, turn it to coat it with the oil, cover it with a towel, and put it in the warm oven to rise for approximately 30 minutes. (until about double it’s size).

Before it has risen

 

Rising in the oven

 

After the dough has risen

After the dough has risen, remove it from the bowl and punch it down.  If using two 8×4 baking pans, separate it into two equal halves and put one of them back in the mixing bowl.   Take the other half and put it on an oiled surface, or I prefer a silicone mat, and roll it out with a rolling pin.  Roll the dough with the rolling pin out to approximately 11×15 inches.

Roll it out flat!

 

Once your dough is rolled flat, take one end and tightly roll it up until you have made a tightly rolled loaf.  Tuck in the ends and put it in one of the oiled pans.  Repeat with the other half of the dough that is in your mixing bowl.

Tightly roll it up!

 

Tuck in the ends and put the dough in your oiled pans

Cover the pans with a towel and put them on top of your stove to rise for approximately 20 minutes.  Meanwhile, preheat your oven to 350*.

After they’ve risen in the pans

 

Slightly risen before baking

 

Bake for 30-35 mins.

Mid-way through the baking process!

 

This is usually as dark as I like my bread to be, so I put lay foil over the top at this point to keep it from browning any more.

 

I just lay the foil right over the top and ta-da! keeps it from getting too dark!

Remove from the oven and let sit for 5 mins in the pans.  Then remove from the pans and let cool completely before cutting (if you can wait that long!).

I hope you have as much luck with this bread as we do!  Enjoy!!!

 

Sugar-Neutral Honey Bread

Ingredients:
1 1/2 Tablespoons quick-rise yeast
2 cups warm water
1/3 cup honey
1/4 cup ground flax seed
1/4 cup quick oats
4 1/2 cups flour (can be wheat or white, photos in this recipe include white flour)
dash of salt
sunflower oil for coating baking pans

Tools:
Mixer
Measuring cup
Rolling pin
2- 8×4 baking pans or 1- 1.5Qt. bread pan

Directions:
1.  Preheat your oven to the lowest baking degree possible, for my oven this is 170*.  Once it reaches that temperature, turn it off.  You will use your oven as a warm place for the bread to rise.
2.  In your mixer, sprinkle in the yeast and slowly add the water and honey.  Gently mix it together and let it sit for 5 minutes until it starts to foam.
3.  With the regular paddle attachment on your mixer, slowly add the flax seed, quick oats, salt, and 2-3 cups of flour.
4.  Switch to the dough hook attachment, and slowly add the rest of the flour.  *Usually it takes 4 1/2 cups of flour, sometimes a little more.  The dough should release from the sides of the bowl but still be sticky when enough flour has been added.  When all the dough is added, let the dough hook knead the dough for 3-5 minutes.
5.  Remove the dough from the bowl and oil the bowl with the sunflower oil.  Put the dough back in the bowl, turn it to coat it with the oil, cover it with a towel, and put it in the warm oven to rise for approximately 30 minutes. (until about double it’s size).
**Tip!  Turn on your oven light and set the timer when you put the bowl in it.
6.  Coat your baking pans with sunflower oil.
7.  After the dough has risen, remove it from the bowl and punch it down.  If using two 8×4 baking pans, separate it into two equal halves and put one of them back in the mixing bowl.  (If using one 1.5Qt. bread pan-see #9) Take the other half and put it on an oiled surface, or I prefer a silicone mat, and roll it out with a rolling pin.  Roll the dough with the rolling pin out to approximately 11×15 inches.
8.  Once your dough is rolled flat, take one end and tightly roll it up until you have made a tightly rolled loaf.  Tuck in the ends and put it in one of the oiled pans.  Repeat with the other half of the dough that is in your mixing bowl.
9.  If you are using one 1.5Qt. bread pan for your bread, remove the dough from the mixing bowl and roll it out with a rolling pin until it measures approximately 15×18 inches.  Once it is rolled flat, start at one end of it and tightly roll it up into a tightly rolled loaf.  Tuck in the ends and put it in your oiled bread pan.
10.  Cover the pans with a towel and put them on top of your stove to rise for approximately 20 minutes.
11.  Preheat your oven to 350*
12.  If using 2- 8×4 pans, bake your bread for approximately 30 minutes.  If using 1- 1.5Qt. bread pan, bake your bread for approx. 35 minutes.  You will know it is done when the top is soft but not squishy when you lightly press down on it.
**Tip! I lay a piece of tinfoil over the tops of my bread after about 15 mins because I like to keep them light brown, if you prefer a deeper brown, feel free not to use tinfoil at all.
13.  Once your bread is done, remove it from the oven and let it sit for 5 minutes in the pans.  Then remove the loaf from the pans and let cool completely before cutting.
**Tip!  The bread freezes well and keeps for approximately a week, although it takes us less time to eat a loaf than that!  You can keep it in the fridge if you live in a more humid climate.

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3 thoughts on “Sugar-Neutral Honey Bread

  1. Super blog post I happy to see this page is still appropriate in 2017! But for some reason this website does not seem to show upcorrectly on my iPhone 7. I’m unsure if that is a concern on only my side or if other viewers are having the same problem? I hope you can be of assistance!

    1. Thank you for your comment! I hope you enjoy the bread! I believe the website not showing up correctly on the iPhone 7 is due to an operating system issue as it shows up correctly on the older version of the iPhone, Android operating systems, and laptop/desktop computers.

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