The cook won “Best of Show” for this recipe, which the judges said looked as good as it tasted. Our recipe tester agreed wholeheartedly, saying that this bread has become a family favorite. For a tasty variation, try adding 1/4 cup flaxseeds and 1/4 cup sesame seeds. Reverend Nancy S. Donnelly, Glen Gardner, New Jersey–Hunterdon County 4-H and Agricultural Fair, Flemington, New Jersey
Yield:
2 loavesIngredients
4 cups whole-wheat flour, divided
1/2 cup nonfat powdered milk
1 tablespoon salt
2 packages (2 tablespoons) dry yeast
3 cups water
1/2 cup honey
2 tablespoons vegetable oil
3-1/2 to 4 cups white flour
Cornmeal
Instructions
In a large mixer bowl, combine 3 cups of the whole-wheat flour, powdered milk, salt, and yeast. Mix well. Heat the water, honey, and vegetable oil until warm (115° to 120°F). Add the warm liquid to the dry ingredients and beat on low for 30 seconds, scraping the bowl constantly. Beat on medium for 3 minutes more. By hand, stir in the remaining 1 cup whole-wheat flour and enough of the white flour to make a moderately stiff dough. Turn out onto a floured surface and knead for about 5 minutes. Place in a greased bowl, cover, and let rise until doubled in bulk, 45 to 60 minutes.
Punch the dough down. Divide in half, cover, and let rest for 10 minutes. Grease two 9×5-inch pans and sprinkle with cornmeal. Shape the dough into 2 loaves and place in the pans. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
Preheat the oven to 375°F. Bake for 30 to 35 minutes. Cool on wire racks for 10 minutes before removing from the pans.
