Prep 1 hr 30 mins
Cook 50 mins
This is another blue ribbon bread. I first made this in the early 70's when my kids were very young. It is sweet and light, and makes 2 large, or 3 regular loaves.
- 4 cups whole wheat flour
- 4 1⁄2 cups unbleached bread flour
- 1⁄2 cup nonfat dry milk powder
- 1 tablespoon wheat germ
- 1 tablespoon salt
- 1⁄2 ounce yeast (2 packs -1/4 ounces each, active dry yeast)
- 3 cups water
- 1⁄2 cup honey
- 2 tablespoons shortening
- Grease well 2 large, or 3 medium loaf pans.
- Grease large bowl.
- Mix 3 cups whole wheat flour, dry milk, salt, and yeast in a large bowl.
- Heat water, honey, and shortening over low heat until warm and shortening melts.
- Pour the liquid (make sure it is not hot) into the flour mixture.
- Blend with electric mixer on low speed 1 minute, then 2 minutes on medium.
- Stir in remaining 1 cup whole wheat flour and wheat germ.
- Stir in 3 1/2 to 4 cups of white flour (this becomes more and more difficult).
- Use rest of flour to knead it.
- Knead on the floured surface about 5 minutes.
- Place dough in bowl, covered with dish towel until light and doubled in size (about 45-60 minutes).
- Punch dough down and divide into half (or 3 pieces).
- Proof (let it rest on board) 10 minutes.
- Shape into 2 (or3) loaves, and put into pans.
- Cover loaves, and let rise again, about 30-45 minutes).
- Bake at 375 degrees for 45-50 minutes until loaf sounds hollow when tapped.
- Remove from pan, cool on rack, slice.
This bread is very, very good. My husband liked it a lot and he usually doesn't like any baked goods made with whole wheat. My dad is a beekeeper and I used honey that came from his bees.