Bread is one of those foods we eat a lot around here—toast in the morning, sandwiches at lunch, and the occasional slice with peanut butter because someone is always hungry. With four kids, it adds up quickly. And the more I started reading ingredient labels, the more uncomfortable I became with how many additives show up in something that’s supposed to be so basic—especially seed oils, which I try hard to avoid.
So I decided it was time to make our bread at home.
This recipe uses just 7 simple, recognizable ingredients, compared to the 12–13 you’ll often find in store-bought loaves. I also use honey instead of sugar, which has a lower glycemic index and feels like a better fit for how we eat as a family. The result is a soft, everyday bread that works just as well for toast and sandwiches as it does fresh with butter—without the unnecessary extras.
Bread is one staple we rely on heavily, so making it a little more nourishing, a little more intentional, feels really great. This recipe yields two full loaves, and it’s pretty easy to throw together.
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