Whole Wheat Bread
2 C. milk
1/4 C. sugar
2 T. molasses
2 t. salt
1/4 C. butter
1 C. warm water (105-115F)
2 pkgs. active dry yeast (or 2 scant T.)
7 C. whole-wheat flour
3 T. melted butter
In saucepan, heat milk to just below a simmer.
Remove from heat. Add sugar, molasses, salt and 1/4 C. butter. Stir until butter is thoroughly melted. Let cool to lukewarm (105-155F)
In large bowl add water and yeast. Stir until yeast is dissolved.
Add milk mixture and stir to combine.
Add 4 C. of flour, stirring vigorously with a wooden spoon, until smooth.
Gradually add remaining 3 C. of flour, using hands if necessary.
Turn dough onto lightly floured surface and knead for about 5 minutes, or until dough is smooth and has some elasticity.
Place in large greased bowl, turning dough to coat.
Cover with a towel and let rise in a warm place until doubled in size (one hour or so.)
Turn dough onto lightly floured surface and divide in two.
Lightly roll one half out into rectangle the width of your loaf pans and roll back, tucking ends under to form a loaf. Repeat with other half.
Place into large greased loaf pans, brush with melted butter and allow to rise over top of pan (1/2 hour or so.)
Bake in preheated 375F. oven for about 45 min, until golden. Check for doneness by inserting skewer into bottom of loaf. Should come out completely clean. While hot, brush with more melted butter. Let cool completely and place in plastic bag to keep fresh. (Or just eat it.)