FARMER'S WHEAT BREAD
Source: Old World Breads by Charel Scheele
Yield: 2 medium-size loaves

Known as Dutcb Boeren Tarve Brood, this bread originated in the firms around Axel, a small city the Dutch part of Flanders, where the farmers’ baked bread only once a week, usually on Fridays. This slightly sweet, moist bread will keep for a week in a bread box. It makes good sandwiches and tasty French toast.

1 cake yeast
1 cup warm (110 degree F) water
1 cup warm (110 degree F) milk
1 teaspoon vegetable oil
2 teaspoons honey or sugar
1 egg, at room temperature, lightly beaten
1 teaspoon salt
3 cups whole wheat flour
Approximately 3 cups unbleached all-purpose flour

Lightly grease a baking sheet with vegetable shortening

In a 6-quart mixing bowl, dissolve the yeast in the water. Add the milk. Mix well. Add remaining ingredients, mixing the salt with flours, and work them into a dough.

Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic, and glossy.

Return the dough to the mixing bowl and cover with a towel. Let the dough rise in a warm (75 degree F) place for 50 minutes, or until doubled in bulk.

Divide the dough into 2 equal halves and shape each piece into an oblong loaf. Set the loaves on the prepared baking sheet. Cover the loaves with a towel and let them rise again for 50 minutes.

Bake in a preheated 375 degree F oven for 40 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.