| 1/4 cup warm
water 2 pkgs active dry yeast 6 cups whole wheat flour (approximately) 1/4 cup instant dry milk 1 cup cold water |
1/2 cup sugar 2-1/2 tsp salt 5 Tbsp melted butter 2 eggs 2 Tbsp honey |
| Combine the warm water and
yeast in a small bowl, stirring until dissolved, and set aside. In a large mixing
bowl, combine 3 cups of whole wheat flour with the dry milk. Add the cold water,
sugar, salt, and butter. Add the yeast mixture, eggs, and honey and beat well.
Gradually add sufficient whole weat flour to form a soft dough. Turn out onto
a floured surface and knead until smooth and resilient, about 8 minutes. Round into
a ball and place in a warm buttered bowl, turning to coat the top. Cover loosely
with plastic wrap and a towel and let rise until doubled, about 2 hours. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest 20 minutes. Butter two 9-inch loaf pans. Shape the dough into loaves and place in the pans. Cover and let rise about one hour, or until tripled. Preheat oven to 350 degrees. Bake the loaves 45 minutes, or until lightly browned. Let cool on wire racks. Makes 2 loaves.
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