Whole Wheat Bread, #2
by Tony van Roon
Makes 2 loaves:
1½ tablespoon honey
½ cup warm water
2 packages dry yeast
9 cups of whole wheat flour
1tablespoon salt
¼ cups (no-salt) butter or oil
1 cup milk *
1 small egg **
2 cups boiling water
1/3 cup molasses
Dissolve the honey and yeast in warm water. Set aside to proof.
In a large bowl, put butter or oil, molasses, and salt. Add the boiling water and stir. Let cool to lukewarm. Add the yeast mixture, milk, egg, and 4 cups of flour. Beat with a whisk, spoon, or mixer. Add enough flour to make a soft, workable dough. Turn out onto a lightly floured surface and knead for about 10 minutes.
Place the dough in a greased bowl, turn once to cover the top, cover and place in a warm spot to rise double in bulk for about 1 hour.
Turn out onto floured surface, punch down, and knead for a about 2 minutes. Cover with the bowl and let it rest for 10 minutes. Then divide in half and form 2 loaves. Place in greased bread pans, cover with a towel, and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes).
Preheat oven to 400 °F.
Then bake for about 35 minutes or until done. (cover with aluminum foil the last 10 minutes to prevent burning). Bread will sound hollow when tapped with fingers. Remove the breads from pans when they're done and cool on wire racks.
* Modified for regular milk from non-fat dry milk. I use the regular 2% kind.
** This bread, and most others, can be made without egg. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. This recipe was original posted with two large eggs and I have modified it for 1 small egg.
Tip: With all bread baking, especially electric ovens, I put a cup with water in the back corner of the oven which really helps the baking process.
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