1 packet active dry yeast
2 C. warm water
1/3 C. honey or dark molasses
2 T. soft shortening
2 t. salt
5 1/2-6 C. whole wheat flour
In mixing bowl place in order given all ingredients except flour. Add flour gradually
to make a stiff dough. Knead on well floured surface until smooth and satiny
(8-10 minutes). Place in greased bowl. Cover, let rise in warm place until doubled,
1 1/2 to 2 hours.
Divide in half, shape into balls. Cover with bowl, let rest 15 minutes. Shape into
loaves. Place in well greased 9 x 5 or 8 x 4 inch pans. Cover, let rise until light and
doubled, about 1 hour.
Bake at 375 degrees for 30-35 minutes until a deep, golden brown and sounds hollow
when tapped. I like to immediately spread top crust with butter while hot from oven for
flavor and a softer crust. Let loaves rest in pans for 10-15 minutes, then turn out onto
cooling rack. Bread is much easier to cut and tastes better when given a chance to cool
before cutting. Once cooled completely store bread in airtight plastic bread bags or
airtight container so it doesn't dry out.
Makes 2 loaves.
Tuesday, October 30, 2007
HONEY WHEAT BREAD
This is an excellent wheat bread recipe that is just a bit sweet with hearty flavor and so simple to make! With store bought bread prices anywhere from $2.00-4.00 a loaf and the fact that they are filled with preservatives, dough conditioners, and a bunch of chemicals I can't even pronounce, I get excited whenever fresh homemade bread made with just a few simple ingredients is coming out of my oven!