INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, combine water, yeast and honey, stir until yeast
dissolves. Add powdered milk and all the whole wheat flour. Stir until well
combine and dough is smooth. Dough will be very wet and sticky. Let rise 1
hour. Beat down dough (isn't this fun), add salt and oil.
Turn dough out onto a well floured work surface. Knead for 10 minutes with
white flour (you will use about 1/2 cup). Dough will remain very soft and
sticky. Divide dough in half and place in 2 well greased loaf pans. Bake at
350 degrees for 1 hour. Cover the last 15 minutes if tops are browning too
quickly. Cool in pans 10 minutes. Then turn out of pans, and cool on wire
rack. Makes 2 loaves. Recipe can be doubled.
~ Thanks to Elizabeth B. of Michigan for this recipe. I adapted this recipe
from a 1930's depression era cookbook. This is the lightest whole wheat
bread I have found to date (ie. Not your typical lead brick).
Posted to recipelu-digest Volume 01 Number 474 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998

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