Whole Wheat Bread With Milk
|Milk||2 1⁄2 Cup (40 tbs), scalded|
|Honey||1⁄4 Cup (4 tbs)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Dried yeast||1 Tablespoon, softened in 1/2 cup lukewarm stock (1 cake)|
|Whole wheat flour||8 Cup (128 tbs)|
Blend milk, honey, salt and nutritional yeast.
When cooled to lukewarm, add softened yeast, oil and 3 cups flour.
Beat until bubbles rise to surface.
Add enough of remaining flour to make soft dough that comes away clean from sides of mixing bowl.
Turn dough onto floured board and let rest for 10 minutes.
Then knead until smooth and elastic.
Place in oiled bowl, turning dough over a few times to coat with oil.
Let rise in warm place until double in bulk.
Let rise again.
Divide dough into 3 equal portions.
Shape into balls, let stand for 5 minutes, then mold into loaves.
Place in oiled bread pans.
Let rise until nearly doubled in bulk, about 1 hour.
Bake at 385° F for 15 minutes, decrease heat to 350° F. and continue baking for 45 to 55 minutes.