• Elisa Juarez

Whole Wheat Bread

My mother's recipe! Makes 2 loaves


3 cups stone ground wheat flour 1/3 cup honey 1/4 cup shortening 1 to 1-1/2 T. salt 2 pkgs. dry yeast 2-1/4 cups very warm water 3 - 4 cups unbleached, all purpose flour

Mix flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl often, 1 minute. Beat on medium speed, scraping bowl frequently, for 1 minute. Stir in enough all purpose flour, 1 cup at a time, to make it easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes.


Place in greased 2-1/2 quart bowl. Cover and let rise until double, 40 - 60 minutes. Dough is ready if indentation remains when punched. Punch down. Divide in half. Let rise 15 minutes. Flatten each half with hand and rolling pin. Rise 35-50 minutes. Place each half in a greased loaf pan and bake at 375 degrees, 40-50 minutes.



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