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This recipe for WHOLE WHEAT BREAD, by , is from Mary's Cookbook, 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!

Mary Forget


5 + 1/2 cups hot water (from the tap, 110 F - 115 F)
1 Tbsp. sea salt
2/3 cup cooking oil
2/3 cup honey, molasses, or 3 tsp. diastic malt
2 Tbls. Natural Magic dough enhancer
1 cup freshly ground whole wheat flour
2 + 1/2 tbsp. Magic Mill (SAF) instant yeast

Add more fresh ground flour SLOWLY until dough begins to clean side of the bowl.

Knead 8 - 10 minutes on speed "1".

Preheat oven to 150 F.

Grease pans, than oil hands and counter.

Turn dough out of bowl and form into loaves + put into pans.

TURN OVEN OFF. Put loaves in oven and let bread rise 25-30 minutes.

Bake @ 350 F. for 30-40 minutes. May brush tops with margarine after removing from pans.

Put in plastic bags while warm to retain moisture. (Bread will last 4 days on counter. For best taste, do not

refrigerate.). Freezes well. Yields 6 junior size loaves.

Personal Notes:
Personal Notes:
Variation: May add 1 cup raisins, 1 cup quick cooking oats, and use 3/4 cup applesauce instead of honey or molasses.




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