6 c Flour; up to 8 c
1 tb Salt
4 c Whole wheat flour
1/2 c Butter; melted
2 tb Yeast
1 qt Dry milk packet
1/4 c Sugar
4 c Water; warm
In a large bowl, combine 6 cups flour, yeast, sugar, salt and dry
milk. Add butter and water and beat on low speed with and electric
mixer for 1/2 minute to combine ingredients. Beat on high for 3
minutes.
By hand with a wooden spoon, mix in whole wheat flour to make a soft
dough. When the mixture forms a ball and breaks away from the sides
of the bowl, turn it out onto a floured board and dust lightly with
flour. Knead until the dough is smooth and elastic, approximately 10
minutes, adding more flour as necessary.
Place the dough in a greased bowl and turn to coat the surface. Cover
the bowl lightly and set it in a warm, draft-free place to rise until
doubled in bulk, about 1 to 2 hours.
Punch down the dough and divide into loaves and place in greased pans
to rise again until almost double in bulk.
Heat oven to 375 F and bake for 30 to 35 minutes, or until nicely
browned and loaves sound hollow when tapped with a wooden spoon.
