Bread that Smells Like Bread!

I should know better than to look at ingredients on grocery store foods by now.  It's depressing!  Bread (including grocery store bakery bread) is no exception. 

Great Harvest Baking Company features several delicious whole grain options that are 5 ingredients or less.  At around $8/ loaf it's a bit pricey but  I knew I was on the right track when I unwrapped the first loaf.  Wyatt came over and said, "Mama, that bread smells like bread!" and walked away munching on a slice.

This week's challenge - find a whole grain sandwich bread recipe that is easy to throw together without a bread machine.  I want our bread to smell like bread!  I found a knock off recipe of the Great Harvest loaf.  Here is my version which makes a great PB&J, BLT and even poached eggs on toast:

Honey Whole Wheat Sandwich Bread

• 2 cups of warm water (about 105-110 degrees)
• 2 teaspoons active dry yeast
• 1/3 cup honey
• 1/2 cup ground flax seed
• 1/2 cup rolled oats
• 3 1/2 - 4 1/2 cups whole wheat flour
• 1 teaspoon salt

1. Pour the water into the bowl of a stand mixer.  Sprinkle the yeast over the top and add the honey.  Allow it to sit for 10 minutes until it's frothy.
2. Add the ground flax, oats and 1 and 1/2 cups of flour.  With the paddle attachment, mix until combined. 
3. Add flour 1/2 cup at a time until the dough barely pulls away from the side of the bowl.  The dough will be sticky.
4. Switch the mixer attachment from the paddle to the dough hook and knead on low for 4 minutes.  (You can also knead by hand for 10 minutes if you don't have a paddle attachment.) 
5. Remove the dough hook and cover the bowl with a towel. 
6. Allow the dough to rise until it has doubled in size.  This takes approximately an hour and a half depending on the temperature of your kitchen.
7. Dust your hands with flour and punch down the dough.  Shape it into a loaf and place it in a buttered loaf pan. 
8. Cover again with a towel and allow to rise until again doubled in size (about an hour). 
9. Preheat the oven to 350 degrees towards the end of the second rise.  Bake the loaf for 30 minutes.  Cool completely and store in a zip top bag.