YIELD: 4 loaves
PREP TIME: 90 minutes
BAKE TIME: 30-40 minutes

Ingredients

1/2 cup warm water

1 tsp. honey

2 tbsp. active dry yeast

 

3 1/2 cups warm water

1/4 cup honey

2 tbsp. molasses

1/2 cup vegetable oil

2 eggs, beaten

2 tbsp. lemon juice*

4 tsp. salt

7 cups ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR

3 1/2 – 4 1/2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

Directions

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Dissolve yeast in 1 tsp. honey and 1/2 cup warm water and let stand for 10 minutes.

Measure warm water into a large mixing bowl; add honey, molasses, oil, eggs and lemon juice; mix well. Add yeast to mixture and stir. Gradually add 5 cups whole wheat flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light. Stir in salt and add remaining whole wheat flour and sufficient all-purpose flour to make a soft, workable dough.

Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, turning once to coat dough with oil; cover with plastic wrap and let rise for 50 minutes, or until doubled in bulk.

Punch down dough and shape into 4 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ loaf pans. Brush tops with oil, cover and let rise 50-55 minutes.

Bake in 375⁰F (190⁰C) oven for 30-40 minutes or until bread tests done. Remove from pans and cool on wire rack.

*For consistently good results, lemon juice, the natural dough improver, is added when baking bread with no additive flours.

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