Autumn Whole Grain Bread

Autumn Whole Grain Bread

in a large mixing bowl, combine:

2 cups warm milk

2 Tablespoons baking yeast, (2 packages)

1 teaspoon salt

1/2 cup honey

1/4 cup dark brown sugar

let set until bubbly and doubled in size, about 30 minutes

add to this mixture:

3 Tablespoons soft butter or olive oil works

2 cups unbleached white flour

stir until well blended

now mix in remaining flours:

1 cup of rye flour

2 cups of whole wheat flour. This is a soft dough so I add and additional cup of white flour as I am kneading it so I can check the texture. It should not stick to your hands but is slightly sticky to the touch.

Place in a greased bowl, cover with a damp towel and let rise until double in size, about an hour.

Punch down, let it rest for a few minutes, then divide the dough in half, shape into two round, slightly flattened balls and place on a greased cookie sheet. Cover with a damp clean cloth and let raise until doubled in size.

Brush with an egg wash.

Bake in a 300 degree oven for about an hour, or until the loaves sound hollow when tapped.

I honestly don't remember where this recipe came from but it is one I have made for many years and we all love it. Its wonderful toasted.