Yield: 1 Servings
|¼ cup||Warm water (105 for dry|
|Yeast, 95F for compressed|
|1 pack||Yeast, active dry or|
|1½ cup||Scalded milk, cooled to 105|
|2 tablespoons||Olive oil|
|6||To 6 1/2 cups whole wheat|
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.