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Honey Wheat Bread Recipe

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This recipe for Honey Wheat Bread, by , is from The Malik /Goetz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri Greenfield
Added: Saturday, August 9, 2008


2 envelopes yeast
4 cups warm water
1/2 Cup butter (softened)
1/4 Cup molasses
1/2 Cup honey
2 tsp salt
6 + Cups whole wheat flour
4+ Cups white flour

Heat up your bowl by swishing hot water around the inside for a bit. Add yeast and warm water.
In another bowl, combine butter, molasses, honey and salt and mix well.
Add this to the yeast and stir til mixed well (a whisk works perfectly at this stage)
Gradually add (alternate) flours (you'll need to abandon the whisk when it gets too thick - then use your hands).
Turn onto a floured surface and knead for at least 10 minutes until smooth, adding alternate (ie: some wheat/some white) handsful of the flours to get the proper consistency.
Roll into a ball, put in bowl (you can also rub some butter or Crisco over it at this point, if you want), then cover w/ a towel and set aside in a warm place (atop a stove set at ~200 degrees works well) and let rise for 1 hr.
Punch dough down and let rest a few minutes (while you get your 4 baking pans ready)
Divide dough into 4 parts and shape into loaves and put into prepared pan (either sprayed w/ Pam, or grease/flour the sides).
Cover w/ a towel and set aside in a warm place for another hour.
Bake at 375 degrees for 35 to 40 minutes.
When you take them out of the oven, rub a stick of butter over the outside while the loaves are still warm, if desired, and set on wire rack til cooled.
Don't cut them until the loaves are cooled.




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