Blue Ribbon Wheat Bread
By Yankee Magazine|Sep 28 2007|
This easy-to-make prize-winning bread is almost everybody’s favorite including the Prescotts, who especially like it with their chili suppers, except that it disappears too quickly!
Yield
Makes 3 loaves.
Ingredients
2 cups water
2 cups milk
1/2 cup honey
1/4 cup molasses
3 scant tablespoons active dry yeast
3 cups whole wheat flour
2 teaspoons salt
2 eggs, beaten
5-1/2 cups unbleached white flour
Instructions
Combine water, milk, honey, and molasses in a saucepan and heat to 110 to 120 degrees F. Add the yeast, and mix well until yeast is dissolved. In a large bowl, combine whole wheat flour and salt, then add the yeast mixture. Add eggs and beat batter with a wire whip until smooth. Begin adding white flour, stirring well, to make a soft dough (adding too much flour will create a heavy bread). Dough does not have to be kneaded. Cover bowl and let dough rise in a warm place until doubled. Spoon down and divide among 3 greased 5- by 9-inch loaf pans. Do not let dough rise again. Bake in a preheated 375 degrees F oven for 35 to 40 minutes, until loaves sound hollow when tapped.
