Mennonite whole wheat bread

Yield: 4 loaves

Measure Ingredient
2 packs Yeast, dry
4 cups ;Water, warm
½ cup Butter; softened
¼ cup Molasses
\N \N From Amish & Mennonite Kitchens
\N \N by Good & Pellman From: Sam Waring
½ cup Honey
2 teaspoons Salt
6 cups Flour, whole wheat
4 cups Flour, white

Dissolve yeast in the warm water. Combine butter, molasses, honey, and salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto a floured board and knead until smooth (this will take a fair amount of shoulder; the dough is fairly heavy). Place in a large greased bowl, then turn to grease the top. Cover with a clean tea towel, and let rise until doubled, about two hours.

Punch dough down, and let it rest a few minutes. Divide into quarters, and shape into loaves. Place in greased bread pans, and let rise about one hour. Bake at 375 F. for 35 to 40 minutes.

Date: 24 Feb 94

Submitted By GAIL SHIPP On 04-27-95

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