Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 1/4 oz pkgs active dry yeast

2 1/4 cups warm water (110* to 115*)

3 tablespoons sugar

1/3 cup butter or margarine, softened

1/3 cup honey

1/2 cup instant nonfat dry milk powder

1 tablespoon salt

4 1/2 cups whole wheat flour

2 3/4 3 1/2 cups all-purpose flour

Instructions: In a large mixing bowl, dissolve yeast in water. Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Shape dough into traditional loaved or divide into fourths and roll each portion into a 15-in. rope. Twist tow ropes together. Place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375* for 25-30 minutes. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice (prepared with margarine) equals 2 starch; also, 144 calories, 239 mg sodium, 0 cholesterol, 27 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: