Grandma’s Whole Wheat Bread

MKC customer, John Murphy (Lindsborg area) treated the Lindsborg employees to his delicous homemade rye bread during harvest.  He has graciously offered to shared his reciped with us.  Enjoy!

Mix the following ingredients in a small bowl and let rise for 15 minutes:

½ c. warm water
2 T. yeast
1 T. honey

In a large bowl, mix the following:

5 c. warm water
7 c. whole wheat flour
2 T. salt
2/3 c. oil
2/3 c. honey
Yeast mixture from above

Mix in about 6 more cups of wheat flour until dough starts to pull away from side of bowl.  Dough should be tacky but not sticky.  Knead for ten minutes.  Form dough into a ball and place in lightly oiled bowl, turning dough once to oil the top.  Cover bowl with plastic wrap and leave in warm place to rise until double (1 to 1½ hours).

Knead dough for 30 seconds; form into 3 or 4 loaves and place in greased loaf pans to rise until double. Slit top of loaves with a sharp knife and bake at 375 degrees for 30 minutes.  Remove loaves from pans.  Bread is done when a rap on the bottom of the loaf makes a hollow sound or when internal termperature is 190 degrees.  Cool on rack in draft-free location before cutting.