Milk and Honey Whole Wheat Bread Recipe
Ingredients
| Stock | 3 Cup (16 tbs) | |
| Baking yeast | 2 Tablespoon | |
| 1/2 cup oil OR melted butter | ||
| Honey | 1/2 Cup (16 tbs) | |
| Milk powder | 1 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Whole wheat flour | 8 Cup (16 tbs) | |
Directions
Dissolve the yeast in the stock. Add the oil and then the honey by measuring the oil first in a 1/2 cup scoop, then scooping the honey, which will slide right out without sticking.
Stir the milk powder, salt, and 3 cups of the whole wheat flour together; add this mixture to the liquid.
Beat the batter about 150 strokes, then add the remaining whole wheat flour, using enough to make a stiff dough for kneading.
Knead for 5 minutes until smooth and elastic; let rise until double in a warm place.
Punch down, shape into 3 loaves; place the loaves in oiled pans, let rise again, and then bake at 350 °F for about 30 minutes.
Stir the milk powder, salt, and 3 cups of the whole wheat flour together; add this mixture to the liquid.
Beat the batter about 150 strokes, then add the remaining whole wheat flour, using enough to make a stiff dough for kneading.
Knead for 5 minutes until smooth and elastic; let rise until double in a warm place.
Punch down, shape into 3 loaves; place the loaves in oiled pans, let rise again, and then bake at 350 °F for about 30 minutes.
Chef
