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Whole Wheat Bread
in Diana's Recipe Book
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|Servings: Makes 2 (9 x 5-inch) loaves|
4 cups whole wheat flour, divided
1/2 cup instant nonfat dry milk powder
1 tablespoon salt
2 (1/4-ounce) envelopes active dry yeast
3 cups water, divided
1/2 cup honey
2 tablespoons butter or margarine
2 to 3 cups all-purpose flour
Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. Remove from heat, and stir in 1 cup cold water. (Mixture will register about 120°.)
Add honey mixture to flour mixture, beating at low speed 1 minute. Increase speed to medium, and beat 2 more minutes. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F/30°C), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 2 equal portions. Roll each portion into a 15- x 10-inch rectangle. Roll each up jellyroll fashion, beginning with short end. Fold ends under, and place each, seam side down, in a 9- x 5-inch loaf pan.
Cover and let rise in a warm place (85°F/30°C), free from drafts, 45 minutes or until doubled in bulk.
Bake at 375°F/190°C for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
Note: Equal amounts of whole wheat and all-purpose flour may be used.
Makes 2 (9 x 5-inch) loaves.
|Date: October 7, 2002-Recipe revised October 30, 2006|