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Print this Recipe    Wheat 13

100% Whole Wheat Bread

8 cups whole wheat flour (8 to 8 1/2 cups)
2 packages Fleischmann's. Active Dry Yeast or Rapid Rise Yeast
2 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 cups water
1/4 cup honey
1/4 cup vegetable oil

In large bowl, combine 3 1/2 cups flour, undissolved yeast and
salt. Heat milk, water, honey and oil until very warm (120 to
130:F). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 1 cup
flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about
6 to 8 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 45 to 60 minutes.
(With Rapid Rise Yeast, cover kneaded dough and let rest on floured
surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide
dough in half. Roll each to 12- W 7-inch rectangle. Beginning at
short end of each rectangle, roll up tightly as for jelly roll.
Pinch seams and ends to seal. Place, seam sides down, in two greased
8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 60 minutes. Bake at 375:F
for 35 to 45 minutes or until done. Remove from pans; cool on wire
racks.

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