YEAST / HONEY MIXTURE

NutritionSortLoading...
Loading...

½ cup warm water

1 tsp. honey

2 tbsp. active dry yeast

Select allAdd

SortLoading...
Loading...

Bread

3½ cups warm water

¼ cup honey

½ cup vegetable oil

2 eggs, beaten

2 tbsp. lemon juice*

4 tsp. salt

7 cups ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR

3½ – 4½ cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

Select allAdd

1. YEAST / HONEY MIXTURE: Dissolve yeast in 1 tsp. honey and ½ cup warm water and let stand for 10 minutes.

2. Measure warm water into a large mixing bowl; add honey, oil, eggs and lemon juice; mix well. Add yeast to mixture and stir.

3. Gradually add 5 cups whole wheat flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light.

4. Stir in salt and add remaining whole wheat flour and sufficient all-purpose flour to make a soft, workable dough.

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

6. 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.

7. Punch down dough and shape into 4 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 ½" x 4 ½" loaf pans. Brush tops with oil, cover and let rise 50-55 minutes.

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

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