Yield: 16 Servings
|3 packs||Dry yeast|
|1 cup||Warm water|
|1 tablespoon||Sea salt (may substitute regular salt)|
|½ cup||Raw honey (may substitute regular honey)|
|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, .