"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey Whole Wheat Bread Recipe

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This recipe for Honey Whole Wheat Bread, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 17, 2009


4 cups whole wheat flour
4 - 4/12 cups white flour
1/2 cup nonfat dry milk
1 T salt
2 pkgs. dry yeast
1/2 cup honey
2 T oil

Combine in mixer bowl:
3 cups whole wheat flour
nonfat dry milk

Heat in saucepan until warm:
3 cups water

Pour warm liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in 1 cup whole wheat flour and white flour. Knead 5 minutes adding additional white flour if necessary.

Place in greased bowl, turn and cover. Let rise until double in bulk. Punch down, divide in half and shape into loaves. Place in greased loaf pans, cover, and let rise 40 - 45 minutes.

Bake 40 - 45 minutes at 375.

Personal Notes:
Personal Notes:
This recipe makes 2 loaves.




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