Whole Wheat Bread – Contest Winner

This recipe is a contest winner in the 1996 Oregon State Fair Bread Contest. These two beautiful loaves contain spring wheat berries and Oregon honey.

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Submitted By K. King
This recipe is a contest winner in the 1996 Oregon State Fair Bread Contest. These two beautiful loaves contain spring wheat berries and Oregon honey.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By K. King
This recipe is a contest winner in the 1996 Oregon State Fair Bread Contest. These two beautiful loaves contain spring wheat berries and Oregon honey.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Pour into a large mixing bowl 5 cups warm milk and honey. Stir lightly. Sprinkle in yeast. Allow to stand while you grind the wheat berries.

    When your flour is ready, your yeast will have worked into a nice sponge (about 4-5 minutes).

    Add oil, salt and 4-5 cups of flour. Stir (or knead with machine on low speed) to mix. Continue to add flour (including the freshly ground flour) until dough forms a ball and can be hand kneaded (or until the dough cleans the bowl, in your bread mixer.) Knead for 10 minutes.

    Divide dough in equal halves; shape loaves and place into well-greased bread pans. Cover with towel and let rise until doubled, about 25 minutes.

    Preheat oven to 350 degrees F and bake for 30 minutes. Makes 2 loaves (16 slices each).

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