thekleinmans.com

Yield: 2 loaves

Rising time: 1 hour and 45 minutes

Oven temp: 400 degrees

Baking time: 35 minutes

• 2 envelopes dry yeast
• 1/2 cup warm water
• 1/2 cup unsulphured molasses
• 1/4 cup soy oil
• 2 1/2 cups milk
• 1 1/3 teaspoons salt
• 8 or 9 cups whole wheat flour, divided

In a large mixing bowl, dissolve yeast and a teaspoon of molasses in warm
water.
Combine remaining molasses, oil, milk and salt in saucepan and
heat until warm.
Add to yeast and stir.
Add 3 cups of flour and stir until smooth. Gradually add enough flour to make a stiff dough. (Option: You can add raisins with the last cup of flour.)
Turn out on a floured surface and knead for 10 minutes
until smooth and elastic. Add flour to keep from sticking. Place dough in
buttered bowl. Turn to cover completely with butter.
Cover the bowl with a dishtowel and let rise in a warm place for 50 minutes until doubled in bulk.
Punch down and knead again for 1 minute. Cover dough with inverted bowl and let rest for 10 minutes.
Shape into two loaves and place into buttered loaf pans. Cover and let rise in a warm place for 45 minutes.
Bake at 400 degrees for 35 minutes until loaves are dark, golden brown and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack.

Created by Jon