1/2 T active dry yeast
1-1/2 c warm water
1/3 c honey
1/4 c butter, melted
1/2 T salt
6-1/4 c whole wheat flour
Dissolve yeast in warm water and honey. Whisk in 1/4 c of the flour and let rest 10 minutes. Add butter, salt, and remaining flour, mixing well. Turn the dough out on a floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover with a clean, damp towel and let rise in a warm place until doubled. Punch dough down, cover and let rise again until doubled. Punch dough down and divide in half. Shape into loaves and brush tops with melted butter. Cover and let rise in pans until doubled. Bake in a 400 oven about 30-35 minutes until done. Makes 2 loaves.
This is the bread I made every other day while my children were still living at home, for our daily bread. It is the best whole wheat bread I have ever had. The recipe is from my Pioneer Girls leader when I was a little girl. She taught us to make bread one day in her homestead kitchen. I must have been 10 years old at the time. This was her recipe, and it was the bread she had been making for her family for 30 years before that day, and that was well over 30 years ago. This wonderful Christian lady had a great impact on my life, and is probably the reason I turned out to be a homeschooling homesteader myself.
Gluten restrictions: This recipe cannot be made gluten-free. Make gluten-free sorghum bread instead.
