#Crowned Wheat Bread

Celebrate the 2015 World Series Champions with a recipe from the Kansas Wheat Commission Recipe Book.

INGREDIENTS

2 ½ cups water

½ cup honey

¼ cup shortening

2 cups whole wheat flour

½ cup instant non-fat dry milk

2 tablespoons granulated sugar

2 teaspoons salt

2 packages active dry yeast

4-41/2 cups all-purpose or bread flour, divided

DIRECTIONS

  1. Heat water, honey and shortening to 120°-130°F.
  2. Combine in large mixing bowl, 2 cups whole wheat flour, dry milk, sugar, salt and dry yeast.  Stir very well.
  3. Pour in heated water, honey and shortening, beat 2 minutes on medium speed.
  4. Gradually stir in enough all-purpose or bread flour to make a soft dough. Let rest 10 minutes.
  5. Knead by hand or with dough hook 8 to 10 minutes. Place in bowl, cover and allow to rise about 1 hour in a warm place until doubled.
  6. Punch down dough and allow to rise again about 40 minutes. Punch down dough and divide into three loaves. Shape and place in lightly greased 8 ½ x 4 1/2-inch bread pans.
  7. Cover, let rise until doubled.
  8. Bake in preheated 375°F oven about 30 minutes. Bread will sound hollow when tapped on top.
  9. Remove from pans and allow to cool on racks.

Note: Part of dough can be used for dinner rolls or other desired shapes.

Yield: 3 loaves.