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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This makes 2 loaves which should serve about 16 people. There is nothing like homemade bread and this one is a keeper! Ingredients:
1 cup milk |
2 tablespoons sugar |
1 tablespoon salt |
1/2 cup honey |
1/4 cup butter or margarine |
2 envelopes active dry yeast |
1 1/2 cups warm water; (105 to 115 degrees) |
2 1/2 cups all purpose flour |
5 cups whole wheat flour |
2 tablespoons butter or margarine; melted |
Directions:
1. In a small saucepan, heat milk until bubbles form around the edge of the pan.
2. Remove from heat.
3. Add sugar, salt, honey and butter.
4. Stir until butter melts.
5. Cool to lukewarm.
6. Sprinkle yeast over warm water in a large bowl.
7. Stir until dissolved.
8. Stir in milk mixture.
9. Add all-purpose flour and 2 1/2 cups whole-wheat flour.
10. Beat with a wooden spoon until smooth, about 2 minutes.
11. Gradually add remaining whole-wheat flour, stirring until the dough leaves the side of the bowl.
12. Turn dough out onto a lightly floured board.
13. Cover with the bowl.
14. Let rest 10 minutes.
15. Knead dough until smooth and elastic, about 10 minutes.
16. Place dough in a lightly greased bowl.
17. Turn dough to coat all sides.
18. Cover with a towel.
19. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours (when two fingers poked into dough leave indentations, the rising is sufficient).
20. Punch down dough.
21. Turn out onto a lightly floured surface.
22. Divide dough in half.
23. Shape each half into a smooth ball.
24. Cover with a towel.
25. Let rest 10 minutes.
26. Shape each dough ball into a loaf by stretching or rolling dough to 20 inches long, then roll up and seal ends and edges.
27. Transfer each to a lightly greased 9-by-5-inch loaf pan.
28. Brush tops of loaves with melted butter.
29. Cover with towel.
30. Let rise in warm, draft-free place until doubled in bulk or sides of dough reach top of pans, about 1 1/4 hours.
31. Preheat oven to 400 degrees.
32. Bake loaves 40 to 50 minutes or until tops are well-browned and sound hollow when rapped with a knuckle.
33. Remove bread from pans immediately.
34. Cool completely on wire rack. (If you want lighter colored crust, cover the tops of the loaves with brown paper or foil after baking 25 minutes.)
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