Top | Bread
Honey Whole Wheat Bread
- 3 cups whole wheat flour
- ½ cup nonfat dry milk
- 1 Tbsp. salt
- 2 packages dry yeast
- 3 cups water or potato water
- ½ cup honey
- 2 Tbsp. oil
- 1 additional cup whole wheat flour
- 4 to 4½ cups white flour
- Combine 3 cups whole wheat flour, nonfat dry milk, salt, and dry yeast in mixer bowl.
- Heat water or potato water, honey, and oil in a saucepan until warm.
- Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in 1 additional cup whole wheat flour and 4 to 4½ cups white flour.
- Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn, and let rise until double in bulk. Punch down, divide dough in half, and shape into loaves. Place in greased 9x5-inch bread pans.
- Cover and let rise 40–45 minutes. Bake at 375 F for 40–45 minutes.
Adapted from Doris Janzen Longacre, More-with-Less: Suggestions by Mennonites on How to Eat Better and Consume Less of the World’s Limited Food Resources, 25th Anniversary Edition (Harrisburg, VA: Herald Press, 2000). Used with permission. © 2011 Oxfam America, Inc. All Rights Reserved.