Lovely dense bread with a hint of sweet. I am crazy for this stuff. Found the recipe in an all wheat cookbook called, Wheat Cookin’ Made Easy. I am seriously devoted to this cookbook. This is a huge recipe, feel free to half.
2 1/2 C milk
1/2 C butter + 1 T
3/4 C Molasses
1/2 C Honey
1 T. +2 tsp salt
2 C Warm Water
2 1/2 T Yeast
4 eggs, slightly beaten
11-12 c Whole-Wheat flour
2-3 C all-purpose flour
In a saucepan, heat first 5 ingredients until butter is melted. Cool to lukewarm. Add eggs, all-purpose flour and enough wheat flour to make dough easy to handle, but not too stiff. Start with about 10 cups of whole wheat flour. Turn out onto a floured surface and knead for 10 minutes or until and elastic. Cover and let rise until doubled. Punch down and let rise again. Punch down and form into 5 equal loaves. Place in well-greased bread pans and let rise until doubled.
Preheat oven to 325 and bake until done. This recipe says 45 minutes, but that is too long. I start checking it at about 30. Bread should have a hollow sound when tapped and a lovely golden brown color.
