Whole­some Wheat Bread

Country Woman - - LET’S EAT - —KAREN WINGATE COLDWATER, KS

My sis­ter and I were in 4-H, and Mom was our breads project leader for years. Be­cause of that early train­ing, fresh home­made bread like this is a sta­ple in my own kitchen.

PREP: 30 MIN. + RIS­ING

BAKE: 55 MIN. + COOL­ING

MAKES: 2 LOAVES (16 SLICES EACH)

2 pkg. (¹ ₄ oz. each) ac­tive dry yeast

2¹ ₄ cups warm wa­ter (110° to 115°) ¹ ₃ cup but­ter, soft­ened

¹ ₃ cup honey 3 Tbsp. sugar

1 Tbsp. salt

¹ ₂ cup non­fat dry milk pow­der 4¹ ₂ cups whole wheat flour

2³ ₄ to 3¹ ₂ cups all-pur­pose flour

1. In a bowl, dis­solve yeast in warm wa­ter. Add but­ter, honey, sugar, salt, milk pow­der and 3 cups whole wheat flour; beat on medium un­til smooth. Stir in re­main­ing whole wheat flour and enough all-pur­pose flour to form a soft dough.

2. Turn onto a floured sur­face; knead dough un­til smooth, about 10 min­utes. Place in a greased bowl, turn­ing once to grease top. Cover with plas­tic wrap; let rise in a warm place un­til dou­bled, about 1 hour.

3. Punch down dough. Turn onto a lightly floured sur­face; di­vide into four por­tions. Roll each into a 15-in. rope. For each loaf, twist two ropes to­gether; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen tow­els; let rise in a warm place un­til dou­bled, about 30 min­utes. Pre­heat oven to 375°.

4. Bake un­til golden brown, 25-30 min­utes. Re­move from pans to wire racks to cool.

PER SLICE 134 cal., 2g fat (1g sat. fat), 5mg chol., 243mg sod., 25g carb. (5g su­gars, 2g fiber), 4g pro. Di­a­betic ex­changes: 2 starch.

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