100% Whole Wheat Bread
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Serves/Makes: 1 loaf
Ready in: 2-5 hrs
- 1 package (.25 ounce size) dry active yeast
- 1/2 cup lukewarm water
- 3 1/4 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons honey
- 1/2 cup milk, scalded and cooled to lukewarm
- 2 tablespoons oil
- 2 eggs
Sprinkle yeast over the lukewarm water. Let stand 8 to 10 minutes. Then stir to dissolve. Place 3 cups of flour, salt and honey in processor bowl. Process 5 or 6 seconds. Add dissolved yeast through feed tube while machine is running. Process about 10 seconds. Combine milk, oil and eggs in a measuring cup. Add through feed tube while machine is running. Batter will be very sticky. Dump in the reserved 1/4 cup flour as machine begins to slow down. Process until well mixed, about 30 seconds. Batter will not form a ball on the blades. Empty onto a well-floured board or counter. Flour surface of dough to make it manageable for kneading. Knead about 2 minutes, adding flour as necessary to prevent dough from sticking. Place in a greased bowl and turn dough over so that all surfaces are greased. Cover and let rise until double in bulk. Punch dough down. Roll dough on a lightly floured board into a 9x12 inch rectangle. Roll up, jelly-roll style, from the shorter side. Seal ends by pressing down the ban. Cover and let rise until double. Bake at 375 degrees F for 35 to 40 minutes. Remove from pan and let cool.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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