Ethiopian Honey Yeast Bread (Whole Grain!)

Ingredients

• 1 tablespoon active dry yeast
• 1/4 cup lukewarm water
• 3 tablespoons egg whites
• 1/3 cup local wildflower honey
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon sea salt
• 1 cup lukewarm 2% low-fat milk
• 6 tablespoons melted light margarine
• 5 cups white whole wheat flour

Directions

1. 1

   In smal1l bowl, sprinkle yeast over warm water. Let stand 3 minutes, then stir to dissolve.

2. 2

   Set in warm place 5 minutes; should double in volume. If it doesn't, repeat procedure.

3. 3

   Combine egg whites, honey, coriander, cinnamon, cloves, and salt in deep bowl, mixing until smooth.

4. 4

   Add yeast mixture, milk, and 5 tablespoons melted margarine. Beat until well blended. Stir in 4-4 1/2 c flour (1/2 cup at a time), until it is too stiff to stir. (You may not need all ofthe flour).

5. 5

   On lightly floured board, knead dough. Add remaining flour as necessary to prevent sticking. Knead 5 minutes.

6. 6

   Place in large, greased bowl. Cover with damp cloth and let sit in warm place for 90 minutes.

7. 7

   Grease baking sheet with 1 tablespoon margarine.

8. 8

   Punch down dough and knead again for 3 minutes.

9. 9

   Shape into a round, and place on baking sheet.

10. 10

    Preheat oven to 325°F.

11. 11

    Let rise 10 minutes while oven preheats.

12. 12

    Bake 1 hour until top is crusty and light golden brown.