Title: Mennonite Whole Wheat Bread
Categories: Bread Penn
Yield: 4 Loaves

2	pk	Yeast, dry
4	c	;Water, warm
1/2	c	Butter; softened
1/4	c	Molasses
1/2	c	Honey
2	ts	Salt
6	c	Flour, whole wheat
4	c	Flour, white

Dissolve yeast in the warm water. Combine butter, molasses, honey, and salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto a floured board and knead until smooth (this will take a fair amount of shoulder; the dough is fairly heavy). Place in a large greased bowl, then turn to grease the top. Cover with a clean tea towel, and let rise until doubled, about two hours.

Punch dough down, and let it rest a few minutes. Divide into quarters, and shape into loaves. Place in greased bread pans, and let rise about one hour. Bake at 375 F. for 35 to 40 minutes.

From Amish & Mennonite Kitchens by Good & Pellman From: Sam Waring Date: 24 Feb 94

previous

next