Title: Whole Wheat Bread #1
Categories: Bread
Yield: 16 Servings

3 pk Dry yeast
1 c Warm water
3/4 c Milk
3/4 c Water
1 tb Sea salt (may substitute
-regular salt)
1/2 c Raw honey (may substitute
-regular honey)
3 Eggs; beaten
1/2 c Unrefined oil (may
-substitute Mazola corn oil)
7 c Whole wheat flour

Dissolve the yeast in warm water. Stir in milk, water, salt and honey. Add
eggs, oil, and 1/2 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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.