WHOLE WHEAT HONEY BREAD
2 pkgs. active dry yeast
2 1/2 c. warm (110 to 115 degree)
water
2/3 c. nonfat dry milk powder
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 c. cooking oil
1 egg
5 to 5 3/4 c. whole wheat flour
In a large bowl, dissolve yeast in warm water. Stir in nonfat dry milk powder and all-purpose flour. Combine oil, honey and egg. Add to yeast mixture. Beat well by hand. Stir in as much of whole wheat flour as you can mix with a spoon. Turn out on lightly floured surface. Knead in enough whole wheat flour to make a stiff dough. Continue to knead 5 to 8 minutes until smooth and elastic. Place in large greased bowl, turning once to grease surface. Cover, let rise in warm place about 1 hour. Punch down on floured board, divide in half. Shape into 2 loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover and let rise 45 minutes until nearly doubled. Bake in 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped. Turn out on wire rack.