Whole Wheat Bread

This recipe uses whole grain flour, is ok for Phases 2 and 3 of South Beach and also makes a decent pizza dough.

Ingredients

• 3 cups warm water
• 1/2 cup instant dry milk, non-fat
• 4 1/2 tsps yeast
• 3 tbsps butter, softened
• 1/4 cup honey
• 1 tbsp salt
• 6 1/2 cups whole grain wheat flour

Directions

1. Pre-heat oven to 350 °F (175 °C) for bread, 450 °F (230 °C) for pizza crust.
2. Stir the water, dry milk, and yeast together in a large mixing bowl; let stand for about a minute to disolve. Add the butter, honey, salt and 3 cups of the flour and beat vigorously for 2 full minutes.
3. Add enough remaining flour to make a managable dough. Turn out onto a lightly floured board and knead for a minute or two. Let rest for 10 minutes. Continue kneading until the dough is smooth and elastic, about 6 to 10 minutes. Add enough flour while kneading to keep dough from being sticky.
4. Place dough into a large greased bowl, cover and let rise for about an hour, until double in bulk.
5. Punch dough down. For bread: shape into 2 loaves and place in greased loaf pans. Cover and let rise again until double. Bake for 50-60 minutes, or until bread sounds hollow when tapped. Remove from pans and cool on racks.
6. For pizza: divide dough in half. Each half will roll out into about a 16-18" pizza, depending on thickness. Use a fork to poke holes in the dough once it's on the pizza pan. Pre-bake for about 5 minutes, then add pizza toppings and bake for another 10-15 minutes.
7. Number of servings based on 2 16" pizzas, cut into 8 slices, one slice being a serving.