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
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.
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).
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.
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.
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*.
Bake for 30-35 mins.
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!!!