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| 3 Packung | dry yeast |
| 1 Tasse | water warm |
| 3/4 Tasse | milk |
| 3/4 Tasse | water |
| 1 Esslöffel | Sea salt (may substitute regular salt) |
| 1/2 Tasse | Raw honey (may substitute regular honey) |
| 3 | eggs beaten |
| 1/2 Tasse | Unrefined oil (may substitute Mazola corn oil) |
| 7 Tasse | whole wheat flour |
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Dissolve the yeast in warm water. Stir in milk, water, salt and honey. Add eggs, oil, and 1/2 of the flour. Mix well, then add remaining flour by working in with hands. Turn the dough onto a floured board and allow it to rest for 10 minutes. Knead for 5 minutes. Place in an oiled bowl and cover with a damp cloth. Allow to rise until doubled. Punch down and let rise again for 30 minutes more. Divide the dough in half and shape into 2 loaves. Place in oiled loaf pans or shape into round loaves and place on oiled baking sheets. Cover the loaves with a damp cloth and let rise until doubled. Bake at 350° for 30 to 40 minutes. Cool on a rack. Yield: 2 (9x5) loaves.
Alice Lynn Overbey
(Mrs. Thomas L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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