I know this super cool woman from my college days who runs her own backyard homestead, complete with a beehive with queen named Gladys. How awesome is that? On the days when I am gently banging my head against my desk and threatening anyone within earshot range that I’m quitting and going to raise goats, this particular friend often pops into my head. She has bees, she has a garden, and she has beagles. That totally sounds like the life.
Not too long ago, she put out an all call on Facebook for volunteers who would let her ship honey to them. I was quick to say “me, me!” (And yes, I was hopping up and down excitedly as I responded). I also promised I’d blog about it. So – weeks later than I should be, I’m blogging about it.
I’ve tried many different local honeys. I almost invariably pick up at least one jar from the farmer’s market each year. And each honey has a flavor distinctive of its terroir. This particular honey is incredibly floral. There’s a hint there that reminds me so much of Colorado – and especially the way my grandma’s backyard smelled in the summer time. I’m hoarding my jar. Aside from what I used in this recipe and one almond butter and honey sandwich made with this bread, the rest is going to be tucked away for the rainiest part of the winter. I’m not exaggerating that this is liquid sunshine.
So many thanks to Queen Gladys and her human guardian. Oh and she’s got a website for her honey of a company – Oh Honey. You can also find her on Instagram at threeglemom
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons yeast (one packet)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 1/4 teaspoon salt
- 1/2 cup unsalted sesame seeds
- 1/2 cup rolled oats
- 3 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 2 tablespoons poppy seeds
- 2 1/3 cup unbleached bread flour
- 2 tablespoons unsalted sunflower seeds
- 1 teaspoon flax seeds
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 egg
Instructions
- Oven 350, 35 minutes or until internal temp reaches 190 degrees.
