Honey Wheat Bread

2 packages yeast (dry)

2 1/2 cups warm water

1/3 cup instant nonfat dry powdered milk

2 tablespoons sugar

1 tablespoon salt

1/4 cup vegetable oil

1/2 cup honey

2 1/2 cups unsifted white flour

5 cups unsifted whole wheat flour

2 tablespoons margarine

Dissolve yeast in water and let sit. When dissolved, add dry milk and stir to combine. Let sit.

In another large bowl place sugar, salt, oil, and honey. Stir. Then add yeast-water-milk mixture to above.

Then add white flour. Hand beat until smooth. Gradually add whole wheat flour (makes a moderately stiff batter). Turn out on a lightly floured board and let rest covered 10 minutes.

Knead until dough breaks across the top in smooth blisters (5-10 minutes). Let rise covered until double (1- 1 1/4 hours), in a warm place. Knock down and let rest 10 minutes.

Shape into 2 loaves 2 to 2 1/2lbs. each.

Grease two 9x5x3 inch pans with 1 tablespoon margarine each. Let rise until double, covered, in warm place 45 minutes to 1 hour. When ready, oil top of loaves. Bake at 375 degrees 20-30 minutes or until golden brown

Cool on racks.  Comes from Cathy DeWidt/Dave’s Mom.

Submitter: Amy DeWidt