Monday, April 26, 2010

Wheat Bread and Buns

Wheat Bread and Buns
Makes 2 loaves plus 2 dozen buns  

2 1/2 cups warm water
1/2 cup honey
2 packages of yeast
Mix the above ingredients together in a small bowl and let set until bubbles form.

1 large egg, beaten
1/2 cup oil
1 teaspoon salt
3 cups whole wheat flour
Mix together and add proofed yeast mixture.  Continue mixing until thoroughly blended.
Add up to another 6 cups of flour, half whole wheat and half white flour.

Once dough is soft, but not sticky, knead the dough for 15 to 20 minutes, adding flour if it becomes sticky.  After kneading until the dough is smooth as a baby's bottom, place in a large greased bowl, cover with a cloth and let sit in a warm, draft free area until it doubles.

Punch the dough down and knead it until it is back to its former size.  Lightly grease 2 loaf pans and 2 cookie sheets.  Shape into buns and loaves and place onto cookie sheets and in loaf pans.  Let rise to about double, then bake at 350 degrees Fahrenheit; buns for 18 to 20 minutes and bread for 25 minutes.