Easy Homemade Wheat Bread and Freezer Peach Jam

An easy homemade wheat bread with little kneading and no machine required that's
warm out the oven in no time! An extra recipe for freezer peach jam; the perfect
complement.

Servings: 4 loaves

Author: Kierste Wade | Old Salt Farm

Prep Time:
2 hours

Cook Time:
35 minutes

Course:

Bread jam

Keywords:

Wheat Bread homemade bread peach jam

Instructions

1 In a large bowl mix the two flours and salt together. In a separate bowl, mix
together the applesauce, oil, and brown sugar. Stir slightly, and add two cups
of the dry flour mix. Sprinkle the yeast over the liquid/two cups of flour, and
stir slightly to wet all the yeast.

Let sit for about 10 minutes until it's looking bubbly. Stir in the rest of the
flours and mix. You only need to knead just a little, and then let rise!

Let the dough rise for 35 minutes, then punch down and rise another 20 minutes.
Divide the dough into four sections, smooth it out, and place into four loaf
pans that have been sprayed with cooking spray. Let rise 30-40 minutes. Bake at
350 degrees for 35 minutes, or until done.

Makes 4 loaves.
2 Chop the peaches into fine pieces. Dissolve the pectin in the apple juice and
lemon juice. Bring this mixture to a full rolling boil over medium high heat,
until you can't stir it down. Stirring constantly, boil for one minute, then
take it off the heat.

As soon as you take it off the heat, add the fruit, and stir briskly for one
minute. Stir in the sugar and mix well.

Leaving 1/2 inch space at the top of your jars or containers, spoon in jam to
each one. Refrigerate for 24 hours before serving. Store in the refrigerator for
3 weeks, or freezer up to 1 year.

Makes 4-5 half-pint jars.

Easy Homemade Wheat Bread and Freezer Peach Jam

Course:

Keywords:

🧂 Ingredients

Instructions

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