Whole Wheat Bread (Adelle Davis)

Ingredients	Instructions
3 C. warm water 3 T. yeast (packages or cake) ¼ C. Honey or honey and molasses 7-8 C. unsifted, high protein, stone ground whole wheat flour ¼ C. oil 1 scant T. salt	Mix water, yeast, and honey and let stand until yeast is dissolved. Then, mix in 5 C. of flour, oil, and salt. Beat at least 100 strokes by hand or 7 minutes with electric mixer. Add in 2-3 C flour. Knead on whole wheat floured board until dough is smooth and elastic. Oil board. Put dough in smooth side down, then turn smooth side up. Let rise until double bulk. Punch or knead to original size and let rise until double again. Punch down to original size again and divide into loaves and place in loaf pans. Let rise to top of pans. Bake at 350F for 45 minutes for 1 lb loaves, 1 hour for 1 ½ lb loaves.

Ingredients

Instructions

3 C. warm water
3 T. yeast (packages or cake)
¼ C. Honey or honey and molasses
7-8 C. unsifted, high protein, stone ground whole wheat flour
¼ C. oil
1 scant T. salt

Mix water, yeast, and honey and let stand until yeast is dissolved.
Then, mix in 5 C. of flour, oil, and salt.
Beat at least 100 strokes by hand or 7 minutes with electric mixer.
Add in 2-3 C flour.
Knead on whole wheat floured board until dough is smooth and elastic.
Oil board.
Put dough in smooth side down, then turn smooth side up.
Let rise until double bulk.
Punch or knead to original size and let rise until double again.
Punch down to original size again and divide into loaves and place in loaf pans.
Let rise to top of pans.
Bake at 350F for 45 minutes for 1 lb loaves, 1 hour for 1 ½ lb loaves.

Adelle Davis was an author, media star and controversial health food advocate of the 1950’s, 60’s and early 70s. Ruth may have known of her because they both graduated from Purdue University.