WHEATENA WHEAT BREAD

Wheatena Wheat Bread image

Yield 2 Large Loaves

Number Of Ingredients 8

Ingredients

3 cups lukewarm water
2 tablespoons (2 packets) active dry yeast
2/3 cup nonfat dry milk powder
1 cup uncooked Wheatena
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon salt
6-8 cups whole wheat flour

Steps:

1. Place all of the ingredients except the flour in a dishpan or large bowl and stir with a wooden spoon. Add 3 cups of flour and beat with the spoon until well blended. 2. Add 3 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured surface), adding more flour as necessary. Knead for 8 to 10 minutes, or until the dough is very elastic. Shape into a ball. 3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside. 4. Punch down the risen dough, knead for a minute, and form into a ball. Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise about 30 to 40 minutes, or until the dough doubles in bulk. 5. Cut a 1/2-inch-deep slash lengthwise down the center of each loaf. Brush the tops with cold water, and place in a preheated 400ºF oven. Bake for about 40 minutes, or until the loaves are very brown and hollowsounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutrition Facts : Nutritional Facts Serves