100% Light and Fluffy Whole Wheat Bread

Yield: 2 loaves


2 c. warm water
1/4 c. honey
1 Tbsp. yeast
2 tsp. salt
1/3 c. powdered milk
1/4 c. shortening
4 1/2 - 5 1/2 c. white wheat flour
1 c. cooked wheat berries* (optional; lends a nutty flavor and texture)

Combine water, honey and yeast in a large bowl; set aside for 5 minutes. Add salt, powdered milk, shortening and 3 c. of the wheat flour. Stir well, then beat until smooth.

Add remainig flour and wheat berries, if using, and mix to make a stiff dough. Knead dough on a floured surface for 8-10 minutes, until smooth and elastic.

Place dough in a lightly greased bowl, cover and let rise until doubled in bulk (about 1 hour). Punch down and divide dough in half.

Roll half of the dough on a lightly floured surface into a 7"x14" rectangle. Beginning at the short side, roll tightly into a loaf. Place dough into a greased loaf pan seam side down. Repeat with remainig dough.

Cover and let rise until bread rises above the pan (about 30 minutes). Brush with butter if desired.  Preheat solar oven, with reflector, 10 minutes prior to baking time in direct sun to a temperature around 280 degrees.

Bake bread for 40-50 minutes. (Remember the bread will not brown as darkly as it does in an indoor oven.) Temps and baking times are just an estimate. Your cooking time may very.

*To cook wheat berries- place half the amount called for in a pot covered by 2-3" of water. Bring to a boil. Reduce heat to low and simmer for 45 minutes. Cooked wheat berries double in bulk and can be sotred in an airtight container in the refrigerator for 2 weeks.