Anchorage Country Store Whole Wheat Bread

Description

Contributed by Catsrecipes Y-Group

• Yield: 2 loaves

Ingredients

• 4 cups whole wheat flour, divided
• ½ cup instant non-fat dry milk powder
• 1 tablespoon salt
• 2 (¼-ounce) envelopes active dry yeast
• 3 cups water, divided
• ½ cup honey
• 2 tablespoons butter or margarine
• 2 to 3 cups all-purpose flour

Directions

1. Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.
2. Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts.
3. Remove from heat, and stir in 1 cup cold water (mixture will register about 120 °F)
4. Add honey mixture to flour mixture, beating at low speed 1 minute.
5. Increase speed to medium, and beat 2 more minutes.
6. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.
7. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes).
8. Place in a well-greased bowl, turning to grease top.
9. Cover and let rise in a warm place (85 °F), free from drafts, 1 hour or until doubled in bulk.
10. Punch dough down, and divide into 2 equal portions.
11. Roll each portion into a 15- x 10-inch rectangle.
12. Roll each up jellyroll fashion, beginning with short end.
13. Fold ends under, and place each, seam side down, in a 9- x 5-inch loaf pan.
14. Cover and let rise in a warm place (85 °F), free from drafts, 45 minutes or until doubled in bulk.
15. Bake at 375 °F for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
16. Note: equal amounts of whole wheat and all-purpose flour may be used.