100% WHOLE WHEAT BREAD

2 packages active dry yeast
1 cup warm water
1 cup warm milk
    (or 1/3 cup dry milk + hot water to make 1 cup)
1/3 cup honey
6-7 cups whole wheat flour
2 eggs
2 teaspoons salt
1/4 cup softened shortening

Dissolve yeast in warm water in large mixing bowl. Add milk and honey. Beat 100 strokes or 2-3 minutes on medium mixer speed. Cover bowl and let sponge rest 20-30 minutes.

Mix in salt and flour, 1/2 cup at a time, until dough can be turned out on floured surface to knead. If using dough hook, add shortening and mix with dough hook 8 minutes. If kneading by hand, knead 10-15 minutes, gradually kneading in shortening.

Let dough double in greased and covered bowl. Punch dough and divide in half. Let dough rest while greasing two 8 1/2 x 4 1/2 inch bread pans. Shape and place in pans and let rise covered until double.

Bake at 375 degrees for 10 minutes then 350 degrees for 20 minutes.

MAKING CRACKED WHEAT AT HOME

Blender Method:
Put 2 cups wheat in a glass quart jar (wheat might crack a plastic container), screw on the blender blades, and process at high speed about 4 minutes, or until all the wheat appears to be ground.  Put this mixture through a sifter or sieve. The flour which passes through can be used in baking bread. What remains in the sieve is your cracked wheat, to be used in recipes calling for such.

Grinder Method:
Set grinder to "coarse grind". When wheat is ground, sift out the flour as above, if desired.

CRACKED WHEAT 100% WHOLE WHEAT BREAD

2 packages dry yeast
6 - 6 1/2 cups whole wheat flour
1 cup cracked wheat
2 teaspoons salt
1 cup boiling water
3 tablespoons honey
1/4 cup vegetable oil

In a small bowl, pour boiling water over cracked wheat, add honey. Let cool. Dissolve yeast in warm water in a large bowl, add cooled cracked wheat mixture, stir in 3 cups flour.

Cover let rise in a warm place 30 minutes. Stir in salt, oil & remaining flour in that order.

Turn out on a floured surface, knead until smooth, about 10 minutes. Place dough in greased bowl, turning once to grease all sides. Cover and let rise about 1 - 1 1/2 hours.

Deflate dough, and divide in half.  Let dough rest 10 minutes. Shape into 2 loaves. Place in greased loaf pans, cover, let rise about 30-45 minutes until doubled.

Bake in preheated 375 degree oven for 35 minutes. Remove from pans, rub tops with butter. Cool on wire rack.

PIONEER BREAD

1/2 cup yellow cornmeal
1/4 cup brown sugar
2 teaspoons salt
1/4 cup vegetable oil
1 cup boiling water
2 packages active dry yeast
1/2 cup lukewarm water 110 -115 degrees
1 cup cool water
1 cup whole wheat flour
1/2 cup rye flour
4 - 4 1/2 cups all purpose flour or bread flour
cornmeal to sprinkle on baking sheet or loaves

In a large mixing bowl, combine cornmeal, brown sugar, salt and oil with 1 cup boiling water. Soften yeast in 1/2 cup warm water. Add 1 cup cool water to the cornmeal mixture, then add the softened yeast. Beat in whole wheat and rye flours, mixing well. Stir enough white flour into the mixture to make a moderately stiff dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic, using only enough additional flour to prevent dough from sticking. Kneading will take 6-8 minutes by hand. Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm 90 degree place until double, about 1 hour.

Punch down dough and divide into 2 pieces. Let rest 10 minutes, then shape each into a loaf and place in greased 9" x 5" loaf pans. If shaping into round loaves, place on greased 9" pie plates or cookie sheets. Cover and let rise until almost doubled.

Bake at 375 degrees for 35-40 minutes until well browned and loaf should sound hollow when tapped. Remove from pans after 5 minutes and cool on a rack. Place in bags when loaves have cooled.

Makes (2) loaves.

BASIC PIZZA DOUGH

1 package active dry yeast
1 1/3 cup warm water (105 -115) degrees
3 1/4 - 3 1/2 cups all purpose or bread flour (or 50% whole wheat)
1 teaspoon salt
2 tablespoons olive or vegetable oil

In large mixing bowl, dissolve yeast in warm water. Stir in 1 1/2 cups flour, salt and oil. Mix 1-2 minutes. Gradually add remaining flour to make a soft dough.

Turn dough onto work surface; knead 6-8 minutes, or until smooth and soft. For more tender dough, use as little flour as possible when kneading.

Place in greased bowl, turning once to grease all sides. Cover, let dough rise in warm 85 degree place until double. Punch dough down, cover, and let rest 10 minutes. Divide dough in half, shape into crusts.

Makes (2) 12" pizza crusts.