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Wheat Bread Recipe

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This recipe for Wheat Bread, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Soren

Category:
Category:

Ingredients:  
Ingredients:  
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions:
Directions:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Allow the yeast to proof, becoming frothy. Add 5 cups white bread flour, and stir to combine.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
2 1/2 Hours
Personal Notes:
Personal Notes:
I haven't perfected using all wheat flour for this recipe yet. I've found that adding a little extra yeast helps, and letting it proof properly.

 

 

 

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