This recipe uses half white flour and half whole wheat flour. If you are having trouble getting the 100% whole wheat recipes to work for you, this is a much more forgiving recipe. The author suggests you "be sure you have enough of the essential items listed above in your Food Storage to make bread for a minimum of 6 months. Remember, Wheat is the staff of life. Once your system is accustom to it, you can use it as the base for many a meal." Wise counsel, I'd say.
Servings: 48 Prep. Time: 3:00
 | 2 packages Dry yeast
| 1/2 cup Warm water
| 1 teaspoon Sugar | ~~~~~~~~~~~~~~~~~~~~~~~~ 2/3 cup Honey or brown sugar
| 2/3 cup Oil
| 2 tablespoons Salt
| 5 cups Warm water | ~~~~~~~~~~~~~~~~~~~~~~~~ 7 cups Wheat flour
| 7 cups White flour
| |
In a bowl, sprinkle yeast on 1/2 cup warm water and 1 teaspoon sugar. Stir slightly and set aside in a warm place.
Combine honey, oil, salt and warm water in a large ceramic bowl. Add wheat flour and mix thoroughly.
Add yeast mixture, which should be light and fluffy by now. Stir slightly. Add half of the white flour and mix a little bit; then work in the rest of the white flour. Turn out on floured surface; knead about 10 minutes. (Add only enough flour so you can touch the dough without sticking to it.)
Return dough to lightly oiled bowl, cover with damp towel. Let rise in a warm place until double in size.
Punch down and shape into 4 loaves. Place loaves in GREASED bread pans. Cover and let rise in a warm place for 25 to 30 minutes.
Bake at 350 deg F. for 35 minutes. Remove from pans to cooling racks. Butter or oil top. Allow to cool before slicing. (Bill's note: That is if you can resist warm bread with Peanut Butter on it)
Serving: Approx. 12 slices per loaf. (Bill's note: I'm lucky to get 10 slices. I like 'em thick.)
HINTS:
-Product turns out best if all ingredients and equipment are at a warm-room
temperature.
-Ceramic bowls are best when allowing the yeast and dough to rise.
-When converting to an all wheat flour recipe, adjust white flour no more than two cups at a time.
HAPPY COOKIN'
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All contents copyright (C) 1998, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 3 Jun 99