2 pk Active dry yeast
2/3 c Warm water
5 1/2 c Whole wheat flour
2 1/3 c Skim, soy or rice milk
3 ts Salt
1/2 c Honey
2 tb Applesauce or prune puree
3 c Enriched white flour
In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups
whole wheat flour, milk and salt. Stir. Warm honey, pour over flour
mixture; add applesauce/prune puree. Beat until smooth, using low
speed of electric mixer. Gradually add remaining whole wheat and
enriched white flour; stir with a wooden spoon to soft dough stage.
Form into a ball.
Knead 5 minutes on a lightly floured surface. Divide dough in half;
knead 10 minutes. Cover bread with waxed paper. Place dish towel over
top. Put in warm place and let raise until doubled in vlume; uncover
and punch down.
Divide into two loaf pans sprayed with Pam. Cover with waxed paper.
Let raise in warm place until doubled in volume again. Bake at 375
degrees 40 – 50 minutes, or until deep brown on top. Yield: 2 loaves.
This recipe is adapted from the cookbook “Don’t Eat Your Heart Out”.
Yields
1 Servings