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Print this Recipe    Wheat 11

Whole Wheat Bread

5 cups whole wheat flour
3 cup white flour (sifted)
2 tbls. dry yeast
1/3 cup honey
1 cup warm water
2 cups milk
1/2 stick margarine
1 1/2 tbls. salt

Place water, honey and yeast in a small bowl. Place milk and
margarine in a bowl and heat in a microwave for about 6 minutes
until margarine melts and milk is hot.

Place salt in one of the mixing bowls. Pour hot milk in bowl with
the salt. Add whole wheat flour to milk one cup at a time and mix
with an electric mixer. Just enough flour for the mixer to mix.
When mixture is cool add yeast water mixture. Continue to mix with
mixer and add flour until it is to stiff to mix. Add the rest of
the whole wheat flour and mix with a spatula. Keep adding white
flour until dough leaves side of the bowl and dough can be handled
without sticking to hands .

Moisten dish towel with hot tap water and wring out. Push dough
down in bottom of bowl and cover with dish towel. Let set for 15
minutes. Put some hot tap water in a bread pan and place in bottom
of oven. Heat oven to 200 degrees and turn off.

Knead dough on a hard smooth surface for 25 minutes adding just
enough white flour to keep it from sticking. Note: The time 25
minutes is important because it builds up the gluten in the dough.
Wash the mixing bowl and put some hot tap water in it. Not too
much! Lightly oil the other bowl. Place dough in bowl and turn
dough over.

Place bowl with dough into the bowl with the water. Be careful that
the water does not come up to high and gets into the dough. Cover
bowls with the bath towel and place into the warm oven to rise for
45 minutes.

Lightly oil 2 bread pans. Divide dough in half and roll out and
shape into loaves and place into lightly oiled bread pans. Place
loaves into oven for 30 minutes to raise. Remove loaves and heat
oven to 400 degrees. Place loaves into oven and bake for 30 minutes.
Brush tops of loaves with oil.

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