Milk and Honey Whole Wheat Bread
|Stock||3 Cup (48 tbs), warm|
|Baking yeast||2 Tablespoon|
|Melted butter/Oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Milk powder||1 1⁄2 Cup (24 tbs) (Use 2 Cups If Instant)|
|Whole wheat flour||8 Cup (128 tbs)|
Dissolve the yeast in the stock. Add the oil and then the honey by measuring the oil first in a 1/2 cup scoop, then scooping the honey, which will slide right out without sticking.
Stir the milk powder, salt, and 3 cups of the whole wheat flour together; add this mixture to the liquid.
Beat the batter about 150 strokes, then add the remaining whole wheat flour, using enough to make a stiff dough for kneading.
Knead for 5 minutes until smooth and elastic; let rise until double in a warm place.
Punch down, shape into 3 loaves; place the loaves in oiled pans, let rise again, and then bake at 350 °F for about 30 minutes.