Agave Wheat Bread

My husband and I always thought about the idea of moving to NH. What would we want our home to look like, what type of activities would we want to surround ourself with? 

The grocery store is about 20+ minutes away and any speciality stores are 45+ minutes away. Living in Boston for 8 years we were spoiled. Especially with how amazing the food scene has become. We both love to cook and bake. But when we lived in Boston we were always running off to work, an event, to meet up with people. We were always going going going.

We still are crazy busy, but most of our activities at night or on the weekends are spent at home. One of things we promised ourselves when we moved to NH was to make time for more baking, cooking, gardening and brewing.

I’ve been making this Agave Wheat Bread for a few months now, and it’s delicious. It’s also really easy to make. It takes a fair amount of prep time, but most of that time is just patience waiting for the dough to rise. Our family loves it and I hope your family does too. It’s great with jam, almond butter, or avocado. It also is a great bread for sandwiches. On the weekend, use it for French toast for brunch! 

I make the loaf with agave since our little one couldn’t have honey until she turned 1. So feel free to subsititue the agave with honey. 

The recipe makes 2 bread pan loads or you can stretch it out to 3 loaves that are a good size for breakfast toast. Freeze the extra loads until you are ready to eat.

Agave Wheat Bread 

Makes 2-3 loaves

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast

 1/3 cup agave

 5 cups bread flour

 3 tablespoons butter, melted 

1/3 cup agave

 1 tablespoon salt 

3 1/2 cups whole wheat flour

 2 tablespoons butter, melted


In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 2-3 loaves. Place in greased 9 x 5 inch loaf pans. Score the dough with a knife. Allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Recipe adapted from Simple Wheat Bread.


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