WHOLE-WHEAT BREAD

This is the bread we use to make in Katimavik twenty some years ago. Ellen was the expert at it and would always have a few loads ready for us when we got home from work. And let me tell you, there was nothing tastier and that smelt better then the aroma of fresh bread coming out of the oven. We would all sit around the table and wait till it was out of the oven and then we’d all pig out. YUMMY!!!

3 cups warm water

3/4 cup honey

3 big tbsp. yeast
1/4 cup butter or margarine
5 cups whole-wheat flour
1 tbsp. salt
2 or 3 cups more flour

Allow all ingredients to warm to room temperature.
Combine in a large mixing bowl the water, honey and yeast. Allow yeast to soften 5 minutes, or longer.
Add butter, 5 cups whole wheat flour or salt. Beat by hand 100 times or 7 minutes with electric mixer at low speed. If dough is not beaten sufficiently, the bread will be heavy.
Add 2 to 3 cups more whole wheat flour and stir well.
Sprinkle approximately 1 cup flour over a bread board.
Knead until dough is smooth and elastic use more flour if require to prevent sticking.
Let rise in a warm place (85’F) until double in bulk for about 1 hour.
When double in bulk, knead. Cover and let rise again until double in bulk.
Knead to original size. Place in loaf pan , greased with butter or margarine.
Let rise until dough reaches the top of pan; the dough will continue to rise in the oven.
Bake in a preheated oven at 350’F for 50 minutes.