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Place dough in large, greased bowl. Cover and let rise until double in size, about
1 hour. Punch dough down, divide in half, and shape into loaves. Place loaves into
two 9x5-inch greased loaf pans and let rise until double in size, about 1 hour.
Bake in 350°F oven for 40 minutes.
100% Whole Wheat Bread
2 packages active dry yeast
2 cups warm water
1
⁄3 cup vegetable oil
1
⁄3 cup honey
In a large bowl, sprinkle yeast over water. Let stand 5 to 10 minutes or until foamy.
Stir to mix, then add oil, honey, salt, and egg. Mix. Add 3 cups of the flour and mix
for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise.
Add 3 more cups flour and mix. Add enough of remaining flour until dough forms
a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise 30 minutes or until double.
Punch down and let rise 1 hour. Punch down. Divide into two pieces and shape
into loaves. Let rise 30 minutes or until double. Bake in 400°F oven for 25 minutes.
Honey Wheat Bread
2 packages active dry yeast
1
⁄2 cup warm water
1
3
⁄4 cups milk
1
⁄4 cup butter or margarine, melted
In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk,
butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of
all-purpose flour and mix until blended. Add enough of remaining flour, and
continue kneading, until dough forms a smooth ball that is slightly sticky to the
touch. Place dough in large greased bowl and cover with a towel. Let rise until
double in size, about an hour. Punch dough down, divide in half, and shape into
loaves. Place loaves into 2 9x5-inch greased loaf pans and let rise until double
in size, about 1 hour. Bake in 350°F oven about 35 minutes.
Rye Rounds
2 packages active dry yeast
1
⁄2 cup warm water
2 cups apple cider or beer
2 tablespoons brown sugar
2 tablespoons butter or margarine,
melted
In a large mixing bowl, combine yeast and water. Stir until dissolved. Add apple
cider or beer, brown sugar, butter, caraway seed, salt, rye flour and 2 cups of
all-purpose flour. Add enough of remaining flour and continue kneading until
dough forms a smooth ball that is slightly sticky to the touch. Place dough in large
greased bowl and cover with a towel. Let rise until double in size, about 2 hours.
Punch down and divide in half. Shape into balls, then flatten and place on greased
cookie sheet. Let rise until double in size, about 1 hour.
1 teaspoon salt
1 egg
6 to 7 cups whole wheat flour
1
⁄4 cup honey
2 teaspoons salt
3 cups whole wheat flour
2 to 3 cups all-purpose flour
1 tablespoon caraway seed, crushed
2 teaspoons salt
3 cups rye flour
2 to 3 cups all-purpose flour
1 egg white
1 tablespoon cold water