The first time Fig and I ate this bread it was ,no joke, like eating a bar of soap. Needless to say, it took us a few attempts to get the proportions just right but once perfected I succumed to it’s deliciousness, devouring an entire loaf in one day. Since eating an entire loaf of bread is never good for one’s thighs, Fig and I have vowed to make this only for special occasions. Luckily we have Christmas Eve, Christmas, and New Year’s Eve approaching. All legit holidays and thus a perfectly acceptable reason to make these loaves.
Despite this being insanely delicious and a perfect pairing with tea, the recipe was inspired by a not-so inspiring day of toddler shenanigans. A few weeks ago, Fig was having the worst day known to humanity. Everything was a major deal and cause for a complete breakdown. For example, forbidding him to clobber his baby brother with a wooden block? TEARS. Asking him to not paint on the wall with his watercolors. TEARS. Setting him down for lunch? TEARS. Taking away said lunch because nothing had been eaten? TEARS. No matter what I did or didn’t do that day resulted in, you guessed it, TEARS.
By 3 PM my patience was out and I was near tears myself when I decided we might as well bake some bread. Seeing as we both needed to unwind, lavender ( way too much of it in fact) was thrown into the dough last minute and upon trying it ( and consequently gagging), decided that it certainly had potential if we could make it less soapy and more bready.
Now, after many attempts, and a few extra pounds, Fig and I give you our perfected Lavender Flower and Honey Bread; the perfect antidote for a stressed out mama and a cranky toddler. Making it soothing and so is eating it.
- 2 cups of whole wheat flour
- 1/2 cup of honey
- 2 tablespoons of finely crushed lavender flowers
- 1/2 tablespoon of sea salt
- 1 package of dry active yeast (1/4 oz)
- 3/4 cups of warm water, possibly a bit more depending on how the kneading the dough goes.
- Crush lavender flowers finely ( I used a mortar and pestle to do this)
- In a large bowl, combine flour, honey, sea salt, lavender, yeast, and warm water.
- Knead very well ( 5 minutes or more) and form into a rounded ball.
- Place bread in floured bowl, cover, and let sit in a warm place for about 2 hours.
- After two hours, divide dough in half. On a floured work surface, form each piece of dough into a rounded loaf shape.
- Bake at 400 for about 30-35 minutes, checking frequently to ensure the bread doesn’t over-brown.
- Let cool before serving.