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Honey Whole Wheat Bread

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Honey Whole Wheat Bread has a very crisp crust and light crumb. This loaf makes excellent sandwiches.

You may make the dough ahead of time and freeze. Allow to fully thaw for at least one hour prior to baking.

This recipe makes 2 loaves.

Ingredients:

1 package rapid rise yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees F/45 degrees C)

1 (12 fluid ounce) can evaporated milk

1/4 cup water

1/4 cup melted shortening

1/4 cup honey

2 teaspoons salt

2 cups whole wheat flour

3 cups bread flour

2 tablespoons butter

In a small mixing bowl combine the yeast and sugar into 1/2 cup warm water. Set aside for 5 minutes to rest. The yeast mixture will be ready when it is all bubbly.

In a large mixing bowl combine the milk, 1/4 cup water, shortening, honey, salt, and wheat flour. When fully combined mix in the yeast mixture. Place the mixing bowl in a warm draft free area. Cover and let rest 15 minutes.

Once the dough has rested add the bread flour and combine until a soft dough ball forms. You made need more or less flour.

Turn the dough out onto lightly floured surface. Knead until smooth, shiny, and satiny or about 10 – 15 minutes. Only add enough flour to keep dough from sticking to board and.

Dough that is a little stiff is ideal. Dough that is too soft will fall over the sides of your loaf pans as it rises and bakes.

Place the dough into a lightly oiled bowl. Turn dough several times to coat all sides. Cover with damp clean cloth and let rise in warm, draft-free place for about 1 hour or until double in size. I like to place it on the top of my stove as it pre-heats.

When the dough is ready punch it down.

Place the dough onto a lightly floured surface and divide the dough into two equal size pieces. Roll out each piece of dough into approximately a 9 X 9 inch rectangle. Roll the dough into a loaf shape and place in lightly oiled 9x5 inch bread pans.

Lightly oil the tops of the dough. Cover with damp clean cloth and let rise in warm, draft-free place for about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Place a small pan of water on the bottom shelf of the oven.  This will help make the crust very crisp. For a softer crust do not place water in the oven when baking, and apply butter to the top of the loaf when you remove it from the oven when done.

Place the pans into the oven and bake for 25 to 35 minutes, or until tops are dark golden brown. The Honey Whole Wheat Bread loaves will sound hollow when done.

Remove the Honey Whole Wheat Bread loaves from the oven and turn them out of the pans and onto a wire rack to cool.

Enjoy

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