Mom Skierka’s Specialty Bread

• 2 Tbsp. honey
• 3 ½ cu. Marias River Farms’ whole wheat flour
• 4 tsp instant yeast**
• 2 ¼ cu. warm water
• Mix, and let dough sit for 10 minutes. Then add the following:
• 2 ¼ tsp. salt
• 3 tsp. lemon juice
• 2 large eggs
• ¼ cu. honey
• ¼ cu. lard
• ¼ tsp. citric acid
• ¼ tsp. ginger
• 2 Tbsp. plain yogurt, optional

Yields: 2 Loaves

Mix second set of ingredients in order listed on top of the dough. Then add approximately 4 cups of wheat flour and knead for about 5 -7 minutes until dough is smooth and cleans the sides of the bowl. Divide dough in half, roll/pat each half into an oblong shape. Using fingertips, half roll, half push/seal dough into a log. Pinch seam with both hands and rock log back and forth to seal any air pockets in the dough. Place in greased loaf pan, 8.5 X 4.5 X 2.5 inches and rise for 30 minutes or until 2 inches above the pan edge. Bake at 350F for 30 – 35 minutes. Top should be nicely browned. Remove from pans immediately; brush with melted butter for a softer crust if desired. Let cool for about 20 minutes before attempting to slice.

**If using instant yeast, only rise after loaves are shaped. If active dry yeast, cover and let rise for an hour before shaping loaves, rise after shaping  as well.