HONEY WHOLE WHEAT BREAD
From: Marye
Serves: 2 loaves  •  Prep: 30 min + 75–105 min rises  •  Cook: 40–45 min at 375°

From a stained Pillsbury Company recipe insert (Minneapolis, MN 55402) kept with Marye's papers. The original includes a high-altitude adjustment note for 5200 ft (no change) and a substitution note: if using Pillsbury's Self-Rising Flour, use only ½ tsp salt.

INGREDIENTS
----------------------------------------
3 cups whole wheat flour
½ cup nonfat dry milk
1 Tbsp salt
2 packages active dry yeast
3 cups water
½ cup honey
2 Tbsp cooking oil
1 cup additional whole wheat flour (for kneading)
4 to 4½ cups all-purpose flour

INSTRUCTIONS
----------------------------------------
1. Generously grease two 9×5-inch or 8×4-inch loaf pans.
2. In a large mixer bowl, combine the 3 cups whole wheat flour, dry milk, salt, and yeast.
3. In a saucepan over low heat, warm the water, honey, and cooking oil until warm (not hot) — about 115°F.
4. Pour the warm liquid over the flour mixture. Blend at low speed for 1 minute, then medium speed for 2 minutes.
5. By hand, stir in 1 cup additional whole wheat flour and 4 to 4½ cups all-purpose flour.
6. Knead on a floured surface for about 5 minutes.
7. Place the dough in a greased bowl; cover. Let rise 45 to 60 minutes until light and doubled in bulk.
8. Punch down the dough and divide in half.
9. Shape each half by rolling out to a 14×7-inch rectangle. Starting with the 7-inch side, roll up jelly-roll fashion. Place each loaf in a greased pan.
10. Cover the loaves; let rise 30 to 45 minutes until light and doubled.
11. Bake at 375°F for 40 to 45 minutes, until each loaf sounds hollow when lightly tapped.
12. Remove from the pans; cool on a wire rack before slicing.

NOTES
----------------------------------------
High-altitude (5200 ft): no change. If using Pillsbury's Self-Rising Flour, use only ½ tsp salt.

[Photos in this folder: 29-20260524023106-honey-whole-wheat-bread.jpg, honey-whole-wheat-bread-card.jpg]
