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Title: Whole Wheat Bread Categories: None Yield: 1 Servings 3 c Warm Water; ~120 degrees 1 1/2 tb Yeast 1/4 c Honey 1 c Powdered Milk 4 1/2 c Whole Wheat Flour 1 tb Salt 1/4 c Oil White flour for kneading In a large mixing bowl, combine water, yeast and honey, stir until yeast dissolves. Add powdered milk and all the whole wheat flour. Stir until well combine and dough is smooth. Dough will be very wet and sticky. Let rise 1 hour. Beat down dough (isn't this fun), add salt and oil. Turn dough out onto a well floured work surface. Knead for 10 minutes with white flour (you will use about 1/2 cup). Dough will remain very soft and sticky. Divide dough in half and place in 2 well greased loaf pans. Bake at 350 degrees for 1 hour. Cover the last 15 minutes if tops are browning too quickly. Cool in pans 10 minutes. Then turn out of pans, and cool on wire rack. Makes 2 loaves. Recipe can be doubled. ~ Thanks to Elizabeth B. of Michigan for this recipe. I adapted this recipe from a 1930's depression era cookbook. This is the lightest whole wheat bread I have found to date (ie. Not your typical lead brick). Posted to recipelu-digest Volume 01 Number 474 by "bunny" |