"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Whole Wheat Bread Recipe

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This recipe for Whole Wheat Bread, by , is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brad Olson

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp Quick Rising Yeast
2 cup very warm water (120 - 130 F)
1/2 cup honey
1/4 cup butter
3 tsp salt
4 cup whole wheat flour
2 - 3 cups all-purpose flour

Directions:
Directions:
In a large bowl add water, yeast, honey and 2 cups whole wheat flour. Mix well and allow to stand for 10-15 minutes to allow yeast action to being and to hydrate the flour. When the time it up, add butter, salt and mix in remaining flour. The last cup of all-purpose flour should be added in small portions until dough becomes less sticky and pulls away from the sides of the bowl cleanly. Kneed the bread or allow mixer to kneed for 10 minutes. Put a pan of hot water in the oven and heat the oven to 170 F. Turn off the oven and place the bowl of bread dough (covered with a clean dish towel) in the over and allow to rise until atleast doubled in size. Remove the dough from the over and mix the dough down. Kneed for a few minutes to get rid of bubbles in the dough. Add slightly more white flour if needed to make dough not stick. Roll the dough out on a clean floured counter top. Divide the dough in half and shape into loaf shapes. Place the shaped dough into greased bread pans and allow to rise until the top of the dough is about to 1\" above the top of the pan. Preheat oven to 350 F. When ready, place the bread pans with dough in the oven (rack in center position) and bake for 30-35 minutes. Remove when done and rub butter over outside of the bread to soften the crust.

 

 

 

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