Malinda’s Whole Wheat Bread

1. In a bowl mix together 1 cup warm water, yeast and a pinch of sugar. Set aside until the mixture has grown in size.

2. Mix together 4 cups hot water, powdered milk, salt, molasses, honey, and olive oil in a large bowl. Mix until incorporated. Add dough enhancer, lemon juice and yeast mixture. Mix together.

3. Add wheat flour 1 cup at a time mixing at medium speed. When the mixture starts to pull away from the bowl, stop adding flour. You don’t want it too sticky. (If you grind your wheat use ½ hard red and ½ hard white).

4. Once the dough starts to pull away from the bowl mix on medium speed for an additional 5 minutes.

5. Put dough in a bowl and cover with a towel. Let it rise until doubled in size (about 1 hour).

6. Take dough out of the bowl, and punch it down, and separate into four equal sections. Set out four standard sized loaf pans. Roll out each section until ½ to 1 inch thick. Roll the dough into a log and tuck the edges inward until it fits into your loaf pan. Let the dough rise again until just over the pan edge (about 1 hour).

7. Bake at 350F for 25-30 minutes. While still hot, butter the top of the bread.