100 Whole Wheat Bread

100 Whole Wheat Bread Recipe:

100% Whole Wheat Bread

Makes 2 loaves

1 1/2 c warm water (110F)
5 T honey or molasses
2 pkg yeast
4 3/4 - 5 1/4 cups whole wheat flour
1/4 c butter or margarine, melted and cooled
2 tsp salt
2 lg eggs

Combine water and 1 Tablespoon honey in large bowl.
Sprinkle with yeast; let stand until bubbles form
(about 10 minutes). Add 1 1/2 cups of the flour; stir
until blended. Cover with plastic wrap and let rise
in a warm place until doubled (20 to 30 minutes).

Add butter, salt, egge and remaining 4 Tablespoons of
honey to flour mixture; stir until blended. Beat in 2
cups more flour until thoroughly moistened.

Stir in 1 1/4 cups more flour.

**To knead by hand, turn dough out onto floured board
and knead until smooth (about 10 minutes), adding just
enough flour to prevent sticking.

**To knead with a dough hook, beat on high speed until
dough is springy and pulls away from sides of bowl (5
to 8 minutes), adding more flour, 1 Tablespoon at a
time, if dough is sticky.

Place dough in a greased bowl; turn over to grease top.
Cover and let rise in warm place until doubled (about
1 hour).

Punch dough down and knead briefly on a lightly floured
board to release air. Cut dough in half. Shape each
half into a loaf and place each in a greased 4X8 inch
loaf pan. Cover lightly and let rise in a warm place
until puffy (20 to 30 minutes).

Bake, uncovered, in a 375 degree oven until loaves are
golden brown and sound hollow when tapped on bottoms
(30 to 35 minutes). Turn out onto racks and let cool.