½ cup warm water, 1 Tablespoon sugar, 2pkg dry yeast (set aside)
4 cups hot water in mixing bowl
1 cup dry milk
4 Tablespoons sugar
2 teaspoons salt
½ cup salad oil
2 Tablespoons honey
2 Tablespoons molasses
Stir water and yeast to dissolve. Pour 4 cups hot water in a large mixing bowl. Add 4 cups whole wheat flour, dry milk, sugar, salt, oil, honey and molasses. Stir in and beat well. Stir in foaming yeast (if more whole wheat flour is wanted, add 1 cup). Stir in 8 cups sifted white flour (7 cups if you add more wheat flour). Knead well. Cover and let rise 15 minutes. Put on floured surface and knead 5-10 minutes. Cover and let rest 5 minutes. Shape into 4 loaves and place in greased loaf pans. Cover and let rise 15-20 minutes or until dough is even with top of pans. Bake at 375 degrees F for 30 minutes. Remove from pans an brush with shortening.
Note: When I make this recipe I substitute honey for the 4 Tablespoons of sugar. I don’t mix it the quick method, I just stir the ingredients together and let the dough rise for 1 hour, punch it down, let it rise for 45 minutes, punch it down and then form it into loaves or rolls. But the Quick Method works well.
If you want “Wheat berries” in the bread, soak 1 cup of whole wheat grain in 2 cups of water over night. Bring wheat to a boil and cook for 5 minutes. Reduce heat and simmer for 1 hour or until wheat kernels are tender and plump. Drain excess water. Allow wheat to cool a bit then stir into dough.
