WHOLE WHEAT BREAD
(Waller County 4H)

2 packages dry yeast
1/2 cup lukewarm water
2 cups milk, scalded then cooled or same amount powdered milk mixed according to instructions
1/2 cup oil
1/2 cup honey
1 tbsp. salt
2 eggs
8-9 cups whole wheat flour

Dissolve yeast in water and let set. Mix other ingredients except flour. Add 2 cups flour. Mix well. When yeast is ready, add it to the mixture. Continue to add flour, mixing well until dough is too thick to work in bowl. Turn out onto floured board and let it rest for 10-20 minutes. Knead well. Place in bowl and let rise until doubled, then work down. Shape dough as desired. Let rise until doubled. Bake at 375 degrees.
(Optional: Brush bread with slightly beaten egg white, sprinkle tops with seeds. Bake as above.)
Yield: 3 loaves, 15-18 servings each or 28-36 rolls