Recipe: Adele Davis Whole-Wheat Bread (from Let's Cook it Right, 1970's)

ADELE DAVIS' WHOLE-WHEAT BREAD

If flour, honey, or other ingredients have been refrigerated, allow them to warm to room temperature.

Combine:
3 cups warm water
2 or 3 tablespoons, packages, or cakes bakers yeast
3/4 cup honey

Allow yeast to soften 5 minutes or longer.

Add:
1/4 cup oil or butter
5 cups unsifted high-protein, stone-ground whole-wheat flour
1 tablespoon salt

Beat by hand 100 or more strokes or 7 minutes with electric mixer at low speed. If dough is not beaten sufficiently, the bread will be heavy.

Add and stir well:
2 to 3 cups more whole-wheat flour, or enough to make a stiff dough

Sprinkle approximately 1 cup flour over a bread board or pastry cloth, and turn dough onto it. Knead until dough is smooth and elastic; use more flour if required to prevent sticking.

Put into oiled bowl smooth side down, then turn greased side up; cover and let rise in a warm place (85 degrees F) until double in bulk, or about 1 hour. If oven with pilot light or other warm place is not available, set bowl in a sink of very warm water.

When double in bulk, knead or punch to original size. Cover and let rise again until double in bulk.

Knead to original size. If 1-pound loaf pans are to be used, divide dough into 3 equal parts; divide into 2 parts for 1 1/2-pound loaf pans; shape into loaves. Place in loaf pans greased with butter. Let rise until dough reaches to top of pan; the dough will continue to rise in the oven.

Bake in a preheated oven at 350 degrees F for 50 minutes for 1-pound loaves, 70 minutes for 1 1/2 pound loaves, or until well browned. Turn out onto wire rack to cool. If crispness is desired, brush crust with cream, butter or margarine while bread is still hot.

Makes 3 (1 lb) loaves or 2 (1 1/2 lb) loaves
Source: Let's Cook it Right by Adele Davis, 1970