Delicious, Light Whole Wheat Bread


about 8 c. freshly ground Prairie Gold Wheat Berries
2 T. yeast
1 T. salt
1/2 c. butter
1/2 c. honey
1 c. water
1 c. milk
1 egg white (optional)


Mix together 5 cups of the flour, the yeast and the salt, and set aside.
In a small saucepan, heat the butter, honey, water and milk to about skin temperature.  Pour into the flour mixture and stir very well.
Gradually stir in enough flour to make a soft dough that’s not too sticky.
Knead for 5-10 minutes.
Cut the dough in half and knead about 5 small strokes so that you have a nice, oval-shaped ball of dough.  Then pinch the seam together and  put it in a greased 4×9″ bread pan (seam side down).  Repeat with the other ball of dough.
Cover with a clean towel and let rise in a warm place for about 1 1/2 hours, or until double.
Brush with egg white if you want.
Bake at 350 for 25-30 minutes.

Makes 2 loaves.