Whole Wheat Bread

This recipe comes from a really old church cook book I got as a wedding present from my Grandmother, it has some of the best recipes.  This bread recipe can be adjusted for large or small batches.  I will give you both.

Whole Wheat Bread

• 1 1/2 C. hot water                                                1 T. honey (heaping)
• 1 1/2 t. salt                                                          1/4 C. powdered milk
• 3/4 C. evaporated milk                                         1 egg beaten
• 1 pkg dry yeast (1 T.)                                            2T. oil
• 3 C. Stone ground Whole Wheat Flour

Dissolve honey in hot water – add salt, powdered milk and egg.  Stir and add 1 c. of the flour.  Beat briefly with the spoon. (If you have a bread mixer, you can just dump this all in the mixing bowl and mix for 5 min.)  Add oil and mix well.  Add flour to make  dough a slightly sticky consistency.  Cover and put in a warm place to double in bulk.

In the meantime turn oven to 350 degrees.  Grease bottom and sides of a large loaf pan.  When bread has doubled in bulk, take dough out , roll in your hands, pinch the seam along the bottom. and place in greased loaf pan.  Cover, let dough rise until doubled. Bake for about 50 – 55 minutes.

Hint:  When bread appears to be lightly brown, and done, I use a meat thermometer, poke a small hole in the top of the loaf, and if the temperature measures 180 degrees, your bread is done!

5 Loaf Recipe

• 5 C. hot water                                                              1/2 C. honey
• 4 T.(heaping) dry yeast  dissolved in 1 c. warm water
• 2T. salt                                                                         4 eggs, beaten
• 1C. evaporated milk                                                     1 C. powdered milk
• 9T. oil                                                                          4 lbs whole wheat flour

Follow the above mixing method.

Hint:  Amount of flour depends on the humidity in the air, add the flour cup by cup, stir, and pinch the dough to test.  When the dough is stiff, but sticky to the touch, you have added enough flour.  You can substitute some white flour for the whole wheat.  This makes a lighter loaf.