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Ingredients
- 3 cups stone-ground whole wheat or graham flour ( I use whole wheat or King Arthurs white whole wheat)
- 1/3 cup honey
- 1/4 cup shortening
- 1 Tbsp. salt
- 2 packages regulart or quick active dry yeast
- 2 1/4 cups very warm water (120 to 130 degrees)
- 3 to 4 cups all purpose flour or bread flour
- Margarine or butter, melted if desired
Details
Servings 2
Preparation time 35mins
Cooking time 80mins
Preparation
Step 1
Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indention remains when touched.
Grease bottom of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening.
Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18 x9 inches on lightly floured surface. roll dough up tightly, beginning at 9 inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. cover and let rise in warm place 35 to 50 minutes or until double.
Move oven rack to low positition so the tops of pans will be in center of overn. Heat oven to 375.
Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with margarine. Cool
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