| 8 cup whole wheat flour (8 to 8 12 cups) | | 2 pkt Fleischmann's(r) Active Dry Yeast or Rapid | | Rise Yeast | | 2 1/2 tsp salt | | 1 1/2 cup milk | | 1 1/2 cup water | | 1/4 cup honey | | 1/4 cup vegetable oil |
| | In large bowl, combine 3 1/2 cups flour , undissolved yeast and salt . Heat milk, water, honey and oil until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) | | Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. | | Bake at 375F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks . | | Yield: 2 loaves |
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