Honey Wheat Bread IV recipe

1 servings

2 cups scalded milk

2 tablespoons vegetable oil

1/4 cup honey

3/4 teaspoon salt

1 (.25 ounce) package active dry yeast

3 cups whole wheat flour

1 cup all-purpose flour

Heat the milk in a small saucepan until it bubbles, then remove from heat.

Mix in the vegetable oil, honey and salt; let cool until lukewarm.

Preheat a 3 1/2 or 5 quart slow cooker and lightly grease the appropriate baking dish.

Pour the lukewarm milk mixture into a large bowl.

Dissolve the yeast in the milk.

Mix in the all-purpose flour and whole wheat flour in 1 cup at a time.

Beat well until the dough has pulled together.

Place dough into prepared baking dish.

Let stand for 5 minutes.

Place dish in slow cooker, cover and cook on high for 2 to 3 hours, or until loaf sounds hollow when tapped on the bottom.

Place on wire rack to cool before serving.