2tablespoonsnonfat non instant or instant dry milk
1tablespoondough enhanceror 1 tablespoon vinegar and 1/4 cup potato FLAKES
2 ½cupswarm water
2tablespoonsactive dry yeast
½cuphoney or 2/3 cup brown sugarbrown sugar freezes better
5-5 ½cupswhole wheat flour
¼cupnonfat non instant or instant dry milk
2tablespoonsdough enhanceror 2 tablespoons vinegar and 1/2 cup potato FLAKES
Add ingredients, in order listed, to mixing bowl and knead with dough hook attachment for about 10 minutes. Dough should be slightly sticky, but form a ball and clear the sides and bottom of bowl while kneading. Cover & let rise until double, 1- 1 ½ hours.
Punch down, turn out onto a floured surface, and shape into loaves. Shape by rolling out to 18x9, then rolling up and pinching seams and ends. Put loaves in greased 8.5 x 4.5-inch pans & let rise again until about double, or until dough has risen above the rim of the pan - usually takes about 15-30 minutes.
Bake 375°F/190°C for about 30-35 minutes until golden brown and sounds hollow when lightly tapped on the bottom of load. (Bake at 350°F/175°C for glass pans. Baking time may vary depending on pans too.) Loosely tent foil over loaves about half way through, or last 15 minutes of baking, to keep crust from getting too dark.
You can make dry bread mixes to store in the fridge with all of the ingredients (brown sugar instead of honey) except the water, yeast, oil, and vinegar.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole-grain selection and add the ingredients in the order listed for their recommendations (only one loaf will fit in a bread maker). For high altitude, use less yeast in the bread machine.