Honey-Wheat Bread
February 11, 2021 Online Recipe Guide
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Description This recipe is from my grandmother, Ethel Eynard. Jefferson City, MO. 1985.
Ingredients
At a glance
Course
Breads
Difficulty
Medium Difficulty
Source
Generations – My Family Cookbook
Makes
3 loaves
2 C. lukewarm water
1 pkg. yeast
1 Tbsp. vegetable oil
1 Tbsp. honey
4 C. whole wheat flour (preferably stone ground)
2 C. white flour
2 tsp. salt
1 pkg. yeast
1 Tbsp. vegetable oil
1 Tbsp. honey
4 C. whole wheat flour (preferably stone ground)
2 C. white flour
2 tsp. salt
Methods/steps
In a large bowl, or kettle, pour water, then add dry yeast. Stir in honey and oil. Add flours and salt, stirring then kneading vigorously for 7 minutes. As you knead give the bowl or kettle a whirl with each motion. Let rise in a medium warm place for 1 hour. Knead again and make into a ball. Cut ball down the middle and place each half into well-greased pans. Pat into long, narrow loaves and let rise about 40 minutes. Bake in a 400 degree oven for 15 minutes then 350 degrees for 30 minutes. Cool and eat.
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