Hamilton Beach 840056500 manual 100% Whole Wheat Bread, Honey Wheat Bread, Rye Rounds

Place dough in large, greased bowl. Cover and let rise until double in size, about

1 hour. Punch dough down, divide in half, and shape into loaves. Place loaves into two 9x5-inch greased loaf pans and let rise until double in size, about 1 hour. Bake in 350°F oven for 40 minutes.

100% Whole Wheat Bread

2 packages active dry yeast	1 teaspoon salt
2 cups warm water	1 egg
1⁄3 cup vegetable oil	6 to 7 cups whole wheat flour
1⁄3 cup honey

In a large bowl, sprinkle yeast over water. Let stand 5 to 10 minutes or until foamy. Stir to mix, then add oil, honey, salt, and egg. Mix. Add 3 cups of the flour and mix for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise.

Add 3 more cups flour and mix. Add enough of remaining flour until dough forms a smooth ball that is slightly sticky to the touch.

Place dough in large, greased bowl. Cover and let rise 30 minutes or until double. Punch down and let rise 1 hour. Punch down. Divide into two pieces and shape into loaves. Let rise 30 minutes or until double. Bake in 400°F oven for 25 minutes.

Honey Wheat Bread

2 packages active dry yeast		1⁄4 cup honey
1⁄2	cup warm water	2 teaspoons salt
13⁄4 cups milk		3 cups whole wheat flour
1⁄4	cup butter or margarine, melted	2 to 3 cups all-purpose flour

In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of all-purpose flour and mix until blended. Add enough of remaining flour, and continue kneading, until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large greased bowl and cover with a towel. Let rise until double in size, about an hour. Punch dough down, divide in half, and shape into loaves. Place loaves into 2 9x5-inch greased loaf pans and let rise until double in size, about 1 hour. Bake in 350°F oven about 35 minutes.

Rye Rounds

2 packages active dry yeast

1⁄2 cup warm water

2 cups apple cider or beer

2 tablespoons brown sugar

2 tablespoons butter or margarine, melted

1 tablespoon caraway seed, crushed

2 teaspoons salt

3 cups rye flour

2 to 3 cups all-purpose flour

1 egg white

1 tablespoon cold water

In a large mixing bowl, combine yeast and water. Stir until dissolved. Add apple cider or beer, brown sugar, butter, caraway seed, salt, rye flour and 2 cups of all-purpose flour. Add enough of remaining flour and continue kneading until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large greased bowl and cover with a towel. Let rise until double in size, about 2 hours. Punch down and divide in half. Shape into balls, then flatten and place on greased cookie sheet. Let rise until double in size, about 1 hour.

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