No Knead, No Shortening Wheat Bread
|Collections:||Food on the Run|
|1 c||warm water|
|11/2 Tbsp||dry yeast|
|5 c||whole wheat flour|
|1 c||wheat germ|
|1 c||very warm water|
|1 c||evaporated milk|
Pinched by pako58, and 60 more.
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DirectionsMix honey and 1 cup of warm water in large mixing cup. Add yeast and let stand 30 minuites.Mix whole wheat flour, wheat germ (can substitute 1/2 cup more flour) and two teaspoons salt. Mix well.Mix 1 cup very warm water and 1 cup evaporated milk. Add to flour mixture. Add yeast mixture to milk and flour mixture. Stir thoroughly. Allow to rise in warm place two to three hours.Stir down dough. Add cup of raisins (or nuts). Put into two greased loaf pans. Let rise until double. Bake in pre-heated, 375 F. degree oven. Bake for 35 to 40 minutes. Cool in pan. Slices best when cooled, but we never wait.