Honeyed Wheat Bread
| 1 pkg. active dry yeast | 2 cups milk, scalded and cooled |
| 1/2 cup warm water | 3 cups Stone-Buhr unbleached white bread flour |
| 1/4 cup honey | 3 cups Stone-Buhr whole wheat flour |
| 2 Tbsp. soft butter | 2 1/2 tsp. salt |
| 1 Tbsp. grated lemon peel |
Scald milk in saucepan; set aside to cool. In small bowl, dissolve yeast in 1/2 cup
warm water; set aside. In large bowl, combine honey butter and lemon peel; add
yeast mixture and milk. In a separate bowl, combine 2 cups of bread flour with salt,
stirring well to blend. Add to the large bowl. Stir in 2 cups whole wheat flour and
mix until thick. Add remaining flour gradually until dough becomes soft, thick, and
leaves the sides of bowl.
Turn onto lightly floured board; round up into ball and knead for 5 to 10 minutes,
or until dough is smooth and elastic. Cover and let rise until doubled. Punch
down and shape into 2 loaves. Place in greased 9 x 5-inch loaf pans. Let rise
until doubled.
Bake at 400°F for 30 to 40 minutes or until done. Remove from pans immediately
and let cool on wire rack. Brush tops with butter after baking if you want a soft crust.
Makes 2 loaves.
