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100% Whole Wheat Bread

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Makes 2 loaves

Recipe Link: RecipeCircus.com/recipes/MasterChefDon

List of Ingredients

2 cups warm water (100° to 110°F)
2 packages active Dry Yeast
1/3 cup dry milk
1/4 cup honey
2 large eggs
6 to 6 1/2 cups whole wheat flour
2 teaspoons salt
1/4 cup butter, softened


Recipe

Place 1/2 cup warm water in a large, warm bowl. Sprinkle in yeast; stir until dissolved.

Add remaining water, dry milk, honey, eggs, 3 cups whole wheat flour and salt. Beat for 2 minutes at medium speed of electric mixer.

Stir in enough of the remaining flour to make a soft dough.

Turn dough onto counter. Use small amounts of butter to grease counter and hands.

Knead until the 1/4 cup butter is worked into dough and until smooth and elastic, about 10 to 12 minutes. If using a dough hook(s), add butter and knead 10 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down and divide in half. Cover, let rest 10 minutes. Roll each half into a 12x7-inch rectangle.

Beginning at short end, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf pans.

Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375°F for 30 to 35 minutes or until done. Tent with foil last 10 minutes to prevent overbrowning, if necessary. Remove from pans; cool on wire racks.