 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 64 |
|
Great to give as a gift or accompany your Sunday dinner. This bread is tender and chewy with a hint of sweetness. Roger Hawley, Valley Park, Missouri Ingredients:
3 packages (1/4 ounce each) active dry yeast |
5 cups warm water (110° to 115°), divided |
1 tablespoon plus 2/3 cup honey, divided |
2/3 cup canola oil |
1/2 cup sugar |
2 teaspoons salt |
4 cups king arthur premium 100% whole wheat flour |
1 cup toasted wheat germ |
6 to 8 cups king arthur unbleached bread flour |
Directions:
1. In a large bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into four loaves. Place in 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (16 slices each) .
|
|