Whole Wheat Bread requested by Jenny

[Guest guest]

Hi Jenny, here's an old tried and true recipe that makes 2 loaves, it's pure and

simple with a wholesome flavor.

 

" Whole Wheat Bread "

 

3 cups warm water

1/2 cup instant nonfat dry milk

2 packets dry yeast

3 Tblspns. (1/3 stick) butter softened

1/4 cup honey

1 Tblspn. salt

6 1/2 - 7 1/2 cups whole wheat flour

 

Stir the water, dry milk and yeast together in a large mixing bowl, and let

stand for a minute or so to dissolve. Add the butter, honey and salt, and 3

cups of the flour, and beat vigorously for 2 minutes. Add enough remaining

flour to make a manageable dough. Turn out onto a lightly floured surface and

knead for a minute or two. Let rest for 10 minutes.

Continue kneading until the dough is smooth and elastic-about 6 to 10

minutes-sprinkling on more flour as necessary to keep it from being too sticky.

Put into a large greased bowl, cover, and let rise until double in bulk.

Punch the dough down, divide in half, and form into two loaves. Place in

greased loaf pans size 81/2 X 41/2 X 21/2 , cover lightly,and let rise to the

tops of the pans. Bake in a preheated 350 degree oven for 50 to 60 minutes.

Remove from the pans and cool on racks.

 

 

 

" Distance doesn't matter; it's only

the first step that is difficult. "

 

Source: Marie de Vichy-Chamrond 1697-1790