Whole Wheat Bread 2

Course : Breads
Serves: 1
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6 cups unsifted wholewheat flour -- (6 to 8)
4 teaspoons salt
2 packages active dry yeast -- (or 2 tbsp.)
1 1/2 cups milk
3/4 stick margarine
1/2 cup honey -- (or molasses or sugar)
1 1/2 cups water

Preparation / Directions:

In large bowl, thoroughly mix 3 cups flour, salt and undis- solved yeast. Combine milk, water, honey and margarine In saucepan. Heat over low heat until liquids are warm. Margarine does not need to melt, just soften. Gradually add to dry ingre- dients and beat 2 minutes at medium speed of electric mixer. Add 1 cup flour, enough to make a thick bafter. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; cover dough with bowl, and let rest for 10 minutes. Then knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down, turn onto floured board. Divide dough in half; shape each half into a loaf. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch pans. Cover; let rise in warm place until doubled in bulk - about 1 hour. Bake in moderate oven (375F) about 35 to 40 minutes or until nicely browned and crisp to the touch. Remove from pans and cool on wire racks. Mrs. Kendall (Bea) Keeney Notes:Manna and Memories, Breads, yeast

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