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Mimi's Nutritious Bread

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  Active dry yeast 1⁄4 Ounce (1 package)
  Lukewarm water 3 Cup (48 tbs)
  Powdered milk 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Whole wheat flour/Substitute 1 cup wheat germ for 1 cup whole wheat flour 4 Cup (64 tbs)
  Salt 1 1⁄2 Tablespoon
  Vegetable oil 1⁄2 Cup (8 tbs)
  All purpose flour 6 Cup (96 tbs)
  Melted butter/Margarine 1 Tablespoon

In a large mixing bowl, dissolve yeast in lukewarm water.
Add milk and honey and then 4 cups whole wheat flour.
Beat with a whisk until lumps disappear (it will be about as thick as cake batter).
Cover bowl with a towel, and let dough rise 60 minutes or until double.
Add salt and vegetable oil; beat in white flour, working all of it in until it's no longer sticky.
Knead with a dough hook 3 to 4 minutes or 10 minutes by hand, until dough is smooth.
Put dough in a large, greased bowl, turning it once so it's greased on the top and bottom.
Cover bowl with a towel, and let dough rise 50 minutes or until double.
Punch dough down, and let it rise 40 more minutes or until double.
Divide dough in half, and shape into 2 large, smooth loaves.
Grease pans with vegetable shortening, and put loaves in pans.
Cover pans with a towel, and let dough rise 30 minutes or until double.
Set timer for 15 minutes to remind yourself to preheat oven to 350°.
Bake one hour.
Remove loaves from oven; brush tops with melted butter or margarine.

Recipe Summary

Side Dish

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