Honey whole wheat bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Loaves |
| 3 | cups | Whole wheat flour |
| 1 | tablespoon | Salt |
| 2 | eaches | Packages dry yeast |
| 3 | cups | Milk |
| ½ | cup | Honey |
| 2 | tablespoons | Oil |
| 1 | each | Egg, lightly beaten |
| 1 | cup | Whole wheat flour |
| 4½ | each | To 5 cups white flour |
Directions
Combine the 3 cups of whole wheat flour, salt and yeast in a large bowl. In a saucepan over low heat combine milk, honey and oil. Heat until warm. Pour over flour mixture and blend well. Add egg and beat well. Add 1 cup wheat flour and 4½ to 5 cups white flour. Knead dough for 5 minutes. Place in a greased bowl. Cover with damp cloth and let rise 45 to 60 minutes, or until doubled in bulk. Punch down dough and divide into thirds. Put into greased loaf pans, cover with damp cloth and let rise until double. Put in COLD oven, set at 400 F and bake for 10 minutes. Reduce heat to 375 F and bake for 30 minutes or until golden brown. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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