Honey Whole Wheat Bread
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.