Our "original" Whole Wheat Bread We Always Made

GOOD WHOLE WHEAT BREAD

12 c. whole wheat flour (approx.)
2 c. white flour
1 c. powdered milk, mix with flour
2 T salt
4 ½ c. warm water
3 T yeast, dissolved in part of the water
4 eggs
½ c. oil
½ c. honey

Put salt, eggs, oil, honey, and water in large bowl. Gradually add flour (with powdered milk) and yeast. Mix well. Knead on board for 7 minutes. Return to oiled bowl and let rise for 1 hour. Knead on board for 2 minutes. Return to bowl and let rise for 40-45 minutes. Knead down and put in pans*; let rise in pans no longer than 30 minutes (too long rising in pans will cause a crumbly texture in the bread). Bake at 350 degrees for 35 minutes.  Makes 4 loaves. 

* We roll out some of the dough – about the width of a bread pan and about 1/4 to 1/2 inch thick. I smother it with brown sugar, melted butter (just dropped around), cinnamon sprinkled all over, and white sugar on top of that. If desired, put chopped nuts on top of that and then roll up the dough and put in the pan to rise.

This recipe is from the California-Utah womens book. We just varied it.

We mix up the dough, knead, put in the oiled bowl, and then do the process all over again with another batch (as long as the mixing bowl, etc. are already “dirty”).