Whole Wheat Bread

Makes 2 loaves

  • 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 1 cup warm milk (105°F to 115°F) 1/3 cup honey 6½ cups whole white wheat flour 2 eggs 2 tsp. salt
  • ¼ cup shortening

Preparation Dissolve yeast in warm water in a large mixing bowl. Add milk and honey. Beat in 3 cups of the flour and eggs. Beat 100 strokes or 2 to 3 minutes on medium mixer speed. Cover bowl and allow sponge to rest for 20 to 30 minutes. Mix in salt and flour, ½ cup at a time, until dough can be turned out on a lightly floured surface to knead. If using a dough hook, add shortening and complete by kneading on dough hook for 8 minutes. If kneading by hand, knead for 10 to 15 minutes, gradually kneading in shortening. Let dough rise in a greased and covered bowl until doubled. Punch dough and divide in half. Let dough rest while greasing two 8½- x 4½-inch bread pans. Shape, place in pans, and let rise until doubled. Bake at 375°F for 10 minutes, then 350°F for 20 minutes. Provided by Kansas Wheat Commission

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