Blue Ribbon Wheat Bread


2 cups water
2 cups milk
1/2 cup honey
1/4 cup molasses
3 scant tablespoons active dry yeast
3 cups whole wheat flour
2 teaspoons salt
2 eggs, beaten
5-1/2 cups unbleached white flour


Combine water, milk, honey, and molasses in a saucepan and heat to 110 to 120 degrees F. Add the yeast, and mix well until yeast is dissolved. In a large bowl, combine whole wheat flour and salt, then add the yeast mixture. Add eggs and beat batter with a wire whip until smooth. Begin adding white flour, stirring well, to make a soft dough (adding too much flour will create a heavy bread). Dough does not have to be kneaded. Cover bowl and let dough rise in a warm place until doubled. Spoon down and divide among 3 greased 5- by 9-inch loaf pans. Do not let dough rise again. Bake in a preheated 375 degrees F oven for 35 to 40 minutes, until loaves sound hollow when tapped.


Makes 3 loaves.

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A double batch of this family

A double batch of this family favorite has just come out of the woodstove oven. I have my original recipe card copied from Yankee Magazine, thanks to Debbie Prescott. This is an exceptionally easy and quick recipe. It makes the very best "French toast", sliced thick and topped with homemade maple syrup. Yum!!