Honey Whole Wheat Bread Yield: 3 loaves, 48 slices
3 packages Dry active yeast
3⁄ 4 cup Warm water (105 ºF to 115 ºF)
1⁄ 2 cup Honey
3⁄ 8 cup Shortening
1 1⁄ 2 Tablespoons Salt
2 1⁄ 2 cups Warm water
4 1⁄ 2 cups Whole wheat flour
4 1⁄ 2 cups All-purpose flour
1. Dissolve yeast in 3⁄ 4 cup warm water in large mixing bowl. Stir in honey,
shortening, salt, 2 1⁄ 2 cups warm water, and whole wheat flour. Beat until
smooth. Mix in enough all-purpose flour to make dough easy to handle.
2. Turn dough onto lightly-floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about 1 hour. (Dough is ready if indentation
remains when touched.)
3. Punch down dough; divide into thirds. Flatten bread dough with hands and
form into loaves.
4. Place loaves, seam sides down into greased loaf pans. Brush with margarine,
if desired. Let rise until double, about 1 hour.
5. Heat oven to 375 °F. Bake until loaves are deep golden brown and sound
hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack.
Resource
National Food Service Management Institute
The University of Mississippi