Ruth Murr
Combine in Large Bowl:
3 Cups Pillsbury Whole Wheat Flour
½ Cup Non-Fat Dry Milk
1 Tsp Salt
2 Pkg. of Active Dry Yeast
Next Heat in a Saucepan until
Warm the Following Mixture:
3 Cups Water
½ Cup Honey
2 Teaspoons Cooking Oil
Pour Warm (Not Hot – 85 Degree F)
Liquid over Flour Mixture. Blend at
Low Speed for One Minute, Medium
Speed 2 Minutes. By Hand Stir in
One Cup additional Whole Wheat
Flour – And 4 to 4 ½ Cups. All
Purpose Flour – Knead on Floured
Surface about 5 Minutes. Place
Dough in a Greased Bowl for about
1 Hour Covered until Risen.
– Light – and Doubled in Bulk.
Punch Down Dough – Divide into 2.
Lastly: Shape each ½ into a Loaf
by Rolling the Dough out to a
14 x 7 inch Rectangle. Starting with
7 inch Side, Roll up Jelly Roll fashion.
Place in a Greased Cake pan. Cover
Loaves again for 30 to 45 Minutes until
Light and Doubled. Bake at 375 Degrees
F. for 40 to 45 Minutes or until Loaf sounds
Hollow when Lightly tapped. Remove
from Pan, Cool on a Wire Rack before slicing.