War Eagle Mill 100 % Whole Wheat Bread

Hands on Time: 20 minutes
Baking Time: 35-40 minutes
Total Time: 3 hours including rise time
Yield: 2 loaves

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Hearty and delicious!

Ingredients

  • 2 packages dry active yeast
  • 1/2 cup warm water
  • 2 cups warm skim or 2% milk
  • 3 tablespoons honey or sugar
  • 7-7 1/2 cups WEM Whole Wheat Flour
  • 2 teaspoons salt
  • 1/4 cup vegetable or olive oil

Instructions

  1. In small bowl or measuring cup, dissolve yeast in warm water.
  2. In large mixing bowl, stir honey into warm milk.
  3. Stir in whole wheat flour, yeast, oil, and salt.
  4. Beat vigorously by hand for 3 minutes or with an electric mixer for 1 minute.
  5. Turn out on floured surface and knead by hand for 10 minutes or using mixer with dough hook for 7 minutes.
  6. Place in oiled bowl turning once to coat.
  7. Cover and let rise in a warm place for 60-90 minutes or until doubled in size.
  8. Deflate dough and shape into two loaves or for rustic loaves, shape into rounds.s or rustic loaves on greased baking sheet or baking stone.
  9. Cover and let rise 30-45 minutes.
  10. Preheat oven to 375 degrees.
  11. Bake 35-40 minutes until golden brown and loaf sounds hollow when thumped.
  12. Remove from pans and cool on rack

Recipe Tips and Tricks

For soft crust, brush with butter or oil while warm from oven.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact