Whole Wheat Bread - yeast

Method

• Dissolve yeast in warm water.
• Combine honey, molasses, and scalded milk.
• Let cool to lukewarm temp then add to yeast mixture.
• Add salt to 1 cup whole wheat flour and set aside.
• Start adding flour in 1/2 cup increments.
• After 2 cups have been added to dough start adding in the flour and salt mixture.
• When dough can be worked with hands.
• (not overly sticky and gooey).
• Turn out on table and knead.
• As you find sticky patches in the dough sprinkle a pinch of flour and continue kneading.
• When dough is mostly dry and no longer sticky continue the kneading process until dough starts to become slightly tacky but not sticky.
• Should feel sort of like a post it note.
• Grease a large mixing bowel with non stick spray.
• place dough in bowl and turn to get oil over all sides of dough.
• Cover and let rise until doubled in size.
• Punch down and divide and shape dough into 2 loaves.
• place in 4x8 loaf pans.
• Dough should fill pan between 1/2 and 3/4.
• Cover and let rise till not quite doubled in size.
• Bake at 350 degrees F for 45 - 60 minutes Should sound hollow when tapped.
• If crust is browning to fast cover with foil in last 20 mins or so of baking.