Whole Wheat Bread

Title:
Whole Wheat Bread

Yield:
1 Servings

Categories:
Yeast,
Bread




Ingredients:





     7 c  Whole wheat flour; divided,


          -up to 8


     2 pk Dry yeast


     1 tb Salt


 1 1/2 c  Milk


 1 1/2 c  Water


   1/4 c  Butter or margarine; plus 2


          -tablespoons


   1/4 c  Honey


          Butter or margarine; melted






 Combine 3 cups flour, yeast, and salt in a mixing bowl; stir and set aside.


 


 Combine milk, water, butter, and honey in a medium saucepan; place over low


 heat, stirring constantly, until mixture reaches 120? to 130?. Stir milk


 mixture into flour mixture, and beat at medium speed of an electric mixer
2


 minutes or until smooth. Stir in enough remaining flour to make a stiff


 dough.


 


 Turn dough out onto a lightly floured surface; let dough rest 10 minutes.


 Knead dough until smooth and elastic (about 3 minutes). Place in a well


 greased bowl, turning to grease top. Cover and let rise in a warm place


 (85?F), free from drafts, for 50 minutes or until dough has doubled in


 bulk.


 


 Punch dough down, and divide in half; shape each portion into a loaf. Place


 in 2 well-greased 9- x 5- x 3-inch loaf pans. Cover and let rise in a warm


 place, free from drafts, 50 minutes or until doubled in bulk. Bake at 375?


 for 35 to 45 minutes or until loaves sound hollow when tapped. Brush loaves


 with melted butter; remove from pans, and let cool on wire racks.


 


 Yield: 2 leaves.


 


 Whole Wheat Rolls: Punch dough down after first rising, and divide dough


 into thirds. Working with one third, divide into 8 pieces; shape each into


 a ball. Place 8 balls in a lightly greased 9-inch round cakepan. Repeat


 procedure with remaining dough. Cover and let rise in a warm place, free


 from drafts, 40 minutes or until doubled in bulk. Bake at 375?F for 20 to


 25 minutes or until golden brown. Brush rolls with melted butter.


 


 Yield: 2 dozen.


 


 Busted by Gail Shermeyer 


 


 Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5


 


 Posted to MC-Recipe Digest by Gail Shermeyer 
on Apr 13,


 1998