100% Whole Wheat Bread
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 Cup (16 tbs) (110 Degree F)|
|Warm milk||2 Cup (32 tbs) (110 Degree F)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Whole wheat flour||8 Cup (128 tbs)|
Combine yeast and water in a large mixing bowl. Let stand 3 to 5 minutes.
Add milk, vegetable oil, honey, molasses and salt to yeast and stir. Mix in half the flour. Beat for 3 minutes. Gradually add remaining flour, mixing until dough is workable.
Turn onto a floured surface. Knead for 10 minutes until smooth and springy. Place in an oiled bowl and let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled.
Punch down and divide into 3 equal portions. Form into loaves. Place in three greased 9 x 5-inch loaf pans. Let rise for 30 to 40 minutes until almost doubled in bulk.
Bake at 425° F. for 15 minutes. Reduce heat to 350° F. and bake for 30 minutes or until done. For a soft crust, brush top with butter or vegetable oil after removing from oven.