Title: Poppy Seed Wheat Bread
Categories: Bread
Yield: 2 Loaves

1 1/2		Cups milk
1/2		Cup honey
1/4		Cup (1/2 stick) butter

3 2-ounce cans poppy seeds, ground 3 cups (about) bread flour or all purpose flour 2 cups whole wheat flour 2 teaspoons salt 1 envelope dry yeast 2 eggs

Scald milk in heavy small saucepan. Add honey and butter and stir until melted. Let cool to warm (105-F to 115-F). Measure 1 cup ground poppy seeds; combine with 2 cups bread flour, whole wheat flour, salt and yeast in large bowl. Beat milk into flour. Add eggs and enough additional bread flour to form stiff dough. Knead on floured surface until smooth and elastic, adding more flour if dough is sticky.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Punch dough down. Grease two 8 1/2 x 4 1/2-inch loaf pans. Divide dough in half and transfer to prepared pans. Let rise again until almost doubled, about 1 1/2 hours.

Preheat oven to 375-F. Bake until loaves are brown and pull away from sides of pans, about 35 minutes. Transfer to rack for cooling. Eat!

Source: p.182 BON APPETIT/NOVEMBER 1986 The Cook's Exchange - Readers' Best Recipes

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