Enchiladas and Tamales

 

Honey Whole Wheat Bread

 

2 1/2 cups hot water from tap
**4 cups whole wheat flour
1 cup white flour (I use a white flour that is specific for bread, not all purpose)
1/3 cup canola oil
1/4 honey
2 T molasses
*1 envelope yeast
1 T salt
1 1/2 cup extra wheat flour

Turn oven on warm (I heat my oven to 170 before I start making the dough and turn it off when I put the bread in the oven to rise). Grease 2 bread pans with butter.

Mix 4 cups wheat flour and 1 c. white flour with yeast in a big bowl.

Add to kitchen aid mixer honey, oil, molasses and salt and last the hot water. Mix until dissolved. With the mixer on, add flour/yeast combo little by little. Add extra flour a little at a time while it kneads until the dough has pulled away from the sides and is not too sticky or dry. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl if needed. Divide dough in half, mold them into loaf shapes and place in bread pans. Cover the bread with a cloth (I use long white chef towels) and place in warm oven, then turn oven off once they are in and let rise for an hour or two. After it’s risen I just keep the bread in the oven (remove cloth of course) and preheat to 350. Cook for 25 minutes at 350 degrees. Half way through cooking I cover the loaves with aluminum foil to prevent the tops from browning too much.

*Last time I made this bread I didn’t use yeast from a packet, but I used a heaping T. of the Instant Yeast from my freezer. The loaves of bread rose much better.

**Our grocery store has an industrial sized wheat grinder. I buy fresh ground hard red winter wheat to make this bread.