Honey Wheat Bread
|3 c. whole wheat flour||Mix whole wheat flour, honey, applesauce, salt, and yeast in large bowl. Add warm water. Beat with spoon for 1 - 2 min., until blended. Stir in all-purpose flour, 1 c. at a time, until dough is smooth and easy to handle, not sticky.|
|1/3 c. honey||
Place dough on lightly floured surface. Kneed about 10 min. Dough should be springy. Place in large bowl greased with vegetable shortening, turn to grease all sides. Cover bowl and place in warm place to rise, about an hr. dough is ready if indentation remains when touched.
|1/4 c. unsweetened applesauce||For large free form loaves, grease a large cookie sheet. If you desire to shape bread, grease bottom and sides of 2 loaf pans, 9x5 in.|
|1 1/2 tsp. salt||
Gently push fist into dough to deflate. Divide in half. On lightly floured surface, flatten each half into 18 x 9 in. rectangle. Beginning on 9 in. side, roll dough up. Pinch edge of dough into roll to seal. Fold each end over and pinch closed to seal. Place seam side down in pans or on cookie sheet. Cover and let rise in warm place for about 45 min., until doubled in size.
|4 tsp. instant yeast||Move oven rack to low position and heat to 375o.|
|2 1/4 c. warm water, 120o||Bake about 30 min., until loaves are golden brown and sound hollow when tapped. Remove to wire racks to coo.|
3 - 4 c. unbleached/unbromated all-purpose flour
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