Prep Time
90 minBake Time
30-40 minYield
4 loavesRating
/rating_on.png "1 Star")
/rating_off.png "4 Stars")
Loading...| 3 1/2 cups warm water | |
| 1/4 cup honey | |
| 2 tbsp. molasses | |
| 1/2 cup vegetable oil | |
| 2 eggs, beaten | |
| 2 tbsp. lemon juice* | |
| 4 tsp. salt | |
| 7 cups ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 3 1/2 – 4 1/2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR |
The most popular whole wheat bread.
| 1. | YEAST / HONEY MIXTURE: Dissolve yeast in 1 tsp. honey and 1/2 cup warm water and let stand for 10 minutes. |
| 2. | Measure warm water into a large mixing bowl; add honey, molasses, oil, eggs and lemon juice; mix well. Add yeast to mixture and stir. Gradually add 5 cups whole wheat flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light. Stir in salt and add remaining whole wheat flour and sufficient all-purpose flour to make a soft, workable dough. |
| 3. | Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic. |
| 4. | Place dough in an oiled bowl, turning once to coat dough with oil; cover with plastic wrap and let rise for 50 minutes, or until doubled in bulk. |
| 5. | Punch down dough and shape into 4 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ loaf pans. Brush tops with oil, cover and let rise 50-55 minutes. |
| 6. | Bake in 375⁰F (190⁰C) oven for 30-40 minutes or until bread tests done. Remove from pans and cool on wire rack. |
| 7. | *For consistently good results, lemon juice, the natural dough improver, is added when baking bread with no additive flours. |
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