Home Made Wheat Bread

This recipe is from a family friend, Loretta Jensen.

3. c whole wheat flour

1 Tbsp. salt

2 pkg. or 2 Tbsp . dry yeast

1/3 c. oil

1/3 c. honey

2 1/4 c. hot water

3 c. white flour

Mix first 3 ingredients in a large mixing bowl and set aside. Measure next 3 ingredients into a medium bowl and stir until honey is well mixed in. Pour liquid mixture all at once into flour mixture. Stir with a heavy spoon until flour is all wet.

Add white flour, 1 cup at a time, mixing in well after each cup. Mix last cup in with hands, kneading as you mix. When it is mixed in well enough that the dough begins to stick to your hands, rub the bottom of the bowl with shortening. Continue kneading just until mixed well and ball of dough is greased.

Turn over in bowl and let rise until double in bulk, about 30 to 60 minutes. Rising time will vary with temperature. Bewst rising conditions are about 80-90 degrees with no draft. On cool days, you can heat your oven for a minute, then turn it off and put your dough in the oven to rise.

Punch dough down. Turn out on smooth surface and knead until a smooth ball forms. Be careful not to break the surface of the dough. Cut into two equal pieces.

To form each piece into a loaf, use a rolling pin to flatten and expel air bubbles. Fold each side in - more at one end than the other. Roll small end toward wider end. Pick up, roll, and place smooth, unseamed side down, in well-greased, standard-sized loaf pan. Using your fist, press the loaf into the pan, turn sides in, and flip over so greased side is up. Tuck any rough edges under and shape evenly in pan.

Cover with a towel and let rise just until even with the top of the pan, about 20-30 min. Bake at 375 for 30-35 minutes. When it is finished, it will be golden brown and sound hard when you tap on it.

When finished baking, rub with shortening, remove from pans, and wrap in a dish towel for about 40 minutes to soften the crust, then put in plastic bags to store. If you will not be using within about 36 hours, freeze it to maintain freshness.

100% Whole Wheat Variation: Use all whole wheat flour and increase water by 6 tablespoons.

–Melanie