Honey Wheat Bread

2 - 3 loaves

“Miracle Riser” or sponge

2 packets active dry yeast (or 5 tsp.)

1/2 tsp. salt

1 cup warm water

1/2 cup all-purpose (white) flour

2 tbsp brown sugar

Combine in large mixing bowl. Beat until smooth.

Cover; let stand in warm place 15 minutes. This is the "Miracle Riser".
To "Miracle Riser" add:

1 ¼ cups warm water

2 tsp. salt

¼ cup instant nonfat dry milk

2 cups Whole Wheat Flour

¼ cup honey

3 tbsp. soft shortening

Beat 2 minutes with mixer.
Gradually stir in another 3 ½ cups all-purpose (white) flour to make a very stiff dough. (Five minutes in Kitchen Aid mixer)
Form into smooth ball on well-floured surface. Cover with a bowl. Let rest 10 minutes.
Roll out dough on floured surface to 1/2-inch thickness; fold in half. Roll and fold 4 more times.
Divide dough in half. Mold into balls. Cover with a bowl; let rest 10 minutes.
Shape each ball into a loaf. Place in well-greased 9x5x3 or 8x4x2-1/2-inch pans.
Cover; let rise in warm place 45 to 60 minutes, or until light and doubled in size.

Pre-heat oven to 375° F.

Bake at 375° for 35 to 40 minutes, or until deep golden brown. Remove from pans immediately.

For the smaller pans, you can divide the dough into 3 small loaves. Reduce baking time to 25 - 30 minutes. Try increasing temperature by 25° for the first 10 minutes.

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