YIELD: Two 9-in. x 5-in. loaves
2 pkgs. active dry yeast
1 cup warm water (105°F - 115°F)
1 cup 1% milk, warmed (105°F - 115°F)
1/3 cup honey
5 1/4 – 5 1/2 cups white whole wheat flour, divided
3 Tbsps. vital wheat gluten (optional)
2 large eggs
2 tsps. salt
1/4 cup vegetable shortening
- In large mixing bowl, dissolve yeast in warm water. Beat in warm milk, honey, 3 cups of flour, vital wheat gluten (optional), and eggs. Beat 3 minutes on medium speed. Cover bowl and let mixture rest 20 minutes.
- Mix in salt and enough remaining flour to make a soft dough. If using dough hook, add shortening and knead 10-12 minutes. If kneading by hand, knead 10-12 minutes, gradually kneading in shortening until dough is smooth and elastic.
- Place dough in a lightly-greased bowl, turning to grease the top. Let rise until doubled.
- Punch dough down; divide in half. Let dough rest 10 minutes while greasing two 9-in. x 5-in. bread pans.
- Shape loaves by rolling each half into a 14-in. x 7-in. rectangle. Starting with the short side, roll up tightly, pinching edges and ends to seal. Place in pans, cover with a damp cloth, and let rise until doubled.
- Bake at 375°F for 25-30 minutes or until done. Loosely cover bread with foil the last 5 minutes to prevent over-browning. Remove from pans and cool on wire racks.
Recipe and photo from the Kansas Wheat Commission.