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Simple Whole Wheat Bread by


In step 2 I do the kneading in the large bowl and save dirtying my counter. In step 3 I make 2 loaves instead of 3. In step 4 I do not brush tops with butter as I find them to be unpleasantly moist & buttery.


3 cups warm water (110 degrees)
2 (2.5 ox.) packages of active dry yeast
1/3 cup honey
5 cups bread flour
3 T. butter, melted
1/3 cup honey
1 T. salt
3.5 cups whole wheat flour
2 T. butter, melted


1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour and stir to combine. Let stand for 30 minutes or until big and bubbly.

2. Mix in 3 T. melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 T. melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Servings: 36

Serving Size: 1 slice

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