Whole wheat bread #2

Yield: 12 Servings

Measure Ingredient
¼ cup Warm water (105 for dry yeast; 95f for compressed yeast)
1 pack Yeast; active dry or compressed
1½ cup Scalded milk; cooled to 105 or 95F
1 cup Honey
2 tablespoons Olive oil
2 tablespoons Salt (up to)
6½ cup Whole wheat flour
2 LOAVES

Date: Tue, 07 May 1996 10:55:21 -0400 From: theservs@... (Thomas E. Haug) Pour water into a bowl; add yeast and stir until dissolved. Add milk, honey, olive oil, and salt. Stir with a wooden spoon until well blended.

Stir in 4 cups of flour, 1 cup at a hme. Beat until dough is smooth and elastic. Mix in another cup of flour. The dough will be very stiff. Measure another cup of flour; sprinkle half of it on a board. Turn dough onto the board. Knead dough, adding flour to board until the dough no longer sticks.

Continue kneading until dough is not sticky (about 8 minutes). Put dough into a greased bowl about three times the size of the dough. Turn dough to grease surface lightly. Cover bowl with a towel and let rise in a warm place for about 2 hours, or until double in bulk. Test by inserting a finger about ½ inch into dough. If indentation remains, the dough is ready to shape. Punch dough down; squeeze out air bubbles and shape into a smooth ball. Let rise again in warm place for about 30 minutes. Divide into equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand covered for 15 minutes. Place the loaves seam side down in 2 greased 9x5x3-inch loaf pans. Cover with a towel and let rise in warm place until almost double in bulk (about 1 hour). Bake at 375F about 30 minutes, or until crust is medium brown. Turn out of pans at once. Cool on wire racks.

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