| 1/4 cup warm
water 2 pkgs active dry yeast 6 cups whole wheat flour (approximately) 1/4 cup instant dry milk 1 cup cold water |
1/2 cup sugar 2-1/2 tsp salt 5 Tbsp melted butter 2 eggs 2 Tbsp honey |
| Combine the warm water and
yeast in a small bowl, stirring until dissolved, and set aside.� In a large mixing
bowl, combine 3 cups of whole wheat flour with the dry milk.� Add the cold water,
sugar, salt, and butter.� Add the yeast mixture, eggs, and honey and beat well.
� Gradually add sufficient whole weat flour to form a soft dough.� Turn out onto
a floured surface and knead until smooth and resilient, about 8 minutes.� Round into
a ball and place in a warm buttered bowl, turning to coat the top.� Cover loosely
with plastic wrap and a towel and let rise until doubled, about 2 hours. Punch down the dough and divide in half.� Shape each piece into a ball, cover, and let rest 20 minutes.� Butter two 9-inch loaf pans. � Shape the dough into loaves and place in the pans.� Cover and let rise about one hour, or until tripled. Preheat oven to 350 degrees.� Bake the loaves 45 minutes, or until lightly browned.� Let cool on wire racks. Makes 2 loaves. � |
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