Serves: 2
Total Calories: 2,004
Dissolve yeast in warm water add 1 tablespoon honey and let set until foamy, 5 to 10 minutes. Scald milk and remove from heat stir in remainder of honey, salt and butter or margarine cool to lukewarm. Add yeast mixture and beaten eggs to milk. Stir in 3 cups whole wheat or graham flour and beat until batter is smooth. Add remaining whole wheat or graham flour and enough all-purpose flour to make a medium stiff dough. On a lightly-floured surface, knead dough until smooth and elastic, about 10 minutes. Place in a well-greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Punch down dough and turn out on a very lightly-floured or oiled surface. Divide into two portions cover one portion with a bowl. To shape first loaf, divide dough into three portions and shape each into a 10-inch rope. Place parallel to one another. Starting from the middle, braid to one end repeat with opposite half, pinching and tucking under ends Carefully lift into a well-greased 9 x 5 x 3-inch loaf pan. Repeat with second portion. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350° F oven for 45 minutes or until loaves test done. Remove from pans cool on wire racks.
This Whole Wheat Loaves recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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