Carrot Wheat Bread Recipe
Ingredients
1 package active dry yeast
1/3 cup warm water (about 110°)
2 cups milk, at room temperature
5 tablespoons butter or margarine, melted
2 teaspoons salt
1/2 cup honey
6 to 6 1/2 cups stone-ground whole wheat flour, unsifted
1 cup shredded carrot
1 cup raisins
Directions
In a large bowl, dissolve yeast in water.
Add milk, 3 tablespoons of the butter, salt, and honey.
Gradually beat in 5 cups of the flour to make a soft dough; stir in carrot and raisins.
Turn dough out onto well-floured board (use about 3/4 cup); knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 3 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each into a smooth, round loaf.
Place each loaf on a greased baking sheet.
Cover and let rise until almost doubled (about 1 hour).
Brush tops with remaining 2 tablespoons butter.
Bake in a 350° oven for about 30 minutes or until loaves are browned and sound hollow when tapped.
Let cool on racks.
Add milk, 3 tablespoons of the butter, salt, and honey.
Gradually beat in 5 cups of the flour to make a soft dough; stir in carrot and raisins.
Turn dough out onto well-floured board (use about 3/4 cup); knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 3 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each into a smooth, round loaf.
Place each loaf on a greased baking sheet.
Cover and let rise until almost doubled (about 1 hour).
Brush tops with remaining 2 tablespoons butter.
Bake in a 350° oven for about 30 minutes or until loaves are browned and sound hollow when tapped.
Let cool on racks.
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