Whole Wheat Bread

by Lois Wright Miner

2 tbs. yeast
2 cups warm water
3 tbs. honey
1 tbs. salt
1/3 cup powdered milk
500 ,mg. vitamin C. powder
1/4 cup safflower oil
1 1/2 tsp. lecithin powder
1 egg
6 tbs. gluten flour
6 cups whole wheat flour

Sprinkle yeast over 1 cup of warm water and honey. set aside
In large bowl or pan whisk together egg, salt, powdered milk, vitamin C, safflower oil, lecithin powder.
Add yeast mixture and half of the total flour.
Mix adding the other half of the flour. (If gluten flour is not used, sub 2 cups white flour and 4 cups whole wheat for the flour.)
Knead 10 minutes on floured board.
Cover and let rise in bowl. (should double in bulk)
Punch down, divide and mold into two pans, cover, let rise in a warm place.
Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees for 25 minutes. Yields 2 large loaves.

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