Whole Wheat Bread Shopping List:
¼ cup warm water (105 ° F for dry yeast, 95 ° F for compressed yeast)
1 package yeast, active dry or compressed
1 ½ cups scalded milk, cooled to 105° or 95° F
1 cup honey
2 tablespoons olive oil
2 tablespoons salt
6 to 6 ½ cups whole wheat flour
Whole Wheat Bread Preparation Instructions:
1. Pour water into a bowl; add yeast and stir until dissolved. Add milk, honey, olive oil, and salt. Stir with a wooden spoon until well blended.
2. Stir in 4 cups of flour, 1 cup at a time. Beat until dough is smooth and elastic. Mix in another cup of flour. The dough will be very stiff.
3. Measure another cup of flour; sprinkle half of it on a board. Turn dough onto the board. Knead dough, adding flour to board until the dough no longer sticks. Continue kneading until dough is not sticky (about 8 minutes).
4. Put dough into a greased bowl about three times the size of the dough. Turn dough to grease surface lightly. Cover bowl with a towel and let rise in a warm place for about 2 hours, or until double in bulk. Test by inserting a finger about ½ inch into dough. If indentation remains, the dough is ready to shape.
5. Punch dough down; squeeze out air bubbles and shape into a smooth ball. Let rise again in warm place for about 30 minutes.
6. Divide into equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand covered for 15 minutes.
7. Place the loaves seam side down in 2 greased 9x5x3-inch loaf pans. Cover with a towel and let rise in warm place until almost double in bulk (about 1 hour).
8. Bake at 375° F about 30 minutes, or until crust is medium brown.
9. Turn out of pans. Cool on wire racks.
Whole Wheat Bread Recipe: 2 LOAVES
Whole Wheat Bread