Honey Wheat Bread

Friday, November 24, 2006


1/4 cup vegetable oil
1/4 cup honey
2 packages dry yeast
1 tbsp salt
2 1/2 cups hot water
1 cup instant nonfat dry milk powder
3 eggs, slightly beaten
7 to 8 cups whole wheat flour, divided


  • Combine oil, honey, yeast, and salt in large mixing bowl, stir in hot water. Add dry milk powder and eggs; mix well. Stir in 2 cups flour. Gradually add enough remaining flour to make a soft dough.
  • Turn dough out on a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size.
  • Punch dough down, and divide into 3 portions; shape into a loaf. Place in 3 well-greased 8 1/2 x4 1/2 x 3-inch loafpans. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 375 degrees or until loaves sound hollow when tapped. Transfer to wire racks to cool. Yield: 3 loaves.