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Email to Master Chef Don F. Easley Jr.      

    100% Whole Wheat Bread

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 2 loaves

    Recipe Link:

    List of Ingredients

    2 cups warm water (100 to 110F)
    2 packages active Dry Yeast
    1/3 cup dry milk
    1/4 cup honey
    2 large eggs
    6 to 6 1/2 cups whole wheat flour
    2 teaspoons salt
    1/4 cup butter, softened


    Place 1/2 cup warm water in a large, warm bowl. Sprinkle in yeast; stir until dissolved.

    Add remaining water, dry milk, honey, eggs, 3 cups whole wheat flour and salt. Beat for 2 minutes at medium speed of electric mixer.

    Stir in enough of the remaining flour to make a soft dough.

    Turn dough onto counter. Use small amounts of butter to grease counter and hands.

    Knead until the 1/4 cup butter is worked into dough and until smooth and elastic, about 10 to 12 minutes. If using a dough hook(s), add butter and knead 10 minutes.

    Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    Punch dough down and divide in half. Cover, let rest 10 minutes. Roll each half into a 12x7-inch rectangle.

    Beginning at short end, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf pans.

    Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

    Bake at 375F for 30 to 35 minutes or until done. Tent with foil last 10 minutes to prevent overbrowning, if necessary. Remove from pans; cool on wire racks.




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