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

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.




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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