Bake time
30-40 minYield
4 loavesRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 tsp honey | |
| 1/2 cup lukewarm water | |
| 2 tbsp dry active yeast | |
| 3 1/2 cups warm water | |
| 1/4 cup honey | |
| 2 tbsp molasses | |
| 1/2 cup vegetable oil | |
| 2 egg, beaten | |
| 2 tbsp lemon juice | |
| 10 1/2 -11 1/2 cups ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 4 tsp. salt |
Rogers whole grain flour gives this loaf great texture and a fibre boost.
| 1. | Dissolve 1 tsp. (5 mL) honey in 1/2 cup (125 mL) lukewarm water. |
| 2. | Sprinkle yeast into water. Let stand 10 minutes, then stir well. |
| 3. | Measure 3 1/2 cups (875 mL) warm water into a large bowl. Add 1/4 cup (50 mL) honey, molasses, vegetable oil, beaten eggs and lemon juice; mix well. Add yeast mixture and stir. |
| 4. | Gradually add 5 cups (1250 mL) flour, beating vigorously after each addition. Let stand 15 – 20 minutes until mixture is very light and foamy. |
| 5. | Add salt and remaining 5 1/2 to 6 1/2 cups of flour to make a soft, workable dough. Turn dough out onto lightly floured surface; knead 10 -15 minutes until dough is smooth and elastic. |
| 6. | Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled. |
| 7. | Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ (1.5 L) loaf pans. |
| 8. | Brush tops with oil. Cover and let rise 50 – 55 minutes. Bake in 375°F (190°C) oven for 30 – 40 minutes or until bread sounds hollow when tapped. Remove from pans and cool on wire rack. |
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