Whole wheat bread #1

Yield: 16 Servings

Measure Ingredient
3 packs Dry yeast
1 cup Warm water
¾ cup Milk
¾ cup Water
1 tablespoon Sea salt (may substitute regular salt)
½ cup Raw honey (may substitute regular honey)
3 Eggs; beaten
½ cup Unrefined oil (may substitute Mazola corn oil)
7 cups Whole wheat flour

Dissolve the yeast in warm water. Stir in milk, water, salt and honey. Add eggs, oil, and ½ of the flour. Mix well, then add remaining flour by working in with hands. Turn the dough onto a floured board and allow it to rest for 10 minutes. Knead for 5 minutes. Place in an oiled bowl and cover with a damp cloth. Allow to rise until doubled. Punch down and let rise again for 30 minutes more. Divide the dough in half and shape into 2 loaves. Place in oiled loaf pans or shape into round loaves and place on oiled baking sheets. Cover the loaves with a damp cloth and let rise until doubled. Bake at 350ø for 30 to 40 minutes. Cool on a rack. Yield: 2 (9x5) loaves.

ALICE LYNN OVERBEY

(MRS. THOMAS L.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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