deepeddygirl wrote:

I'm looking for a recipe for whole wheat bread that I discovered over 20
years ago while I was in college. I've googled like crazy and haven't
found it yet. I thought I might try the group and see if anyone had
something close. The recipe was on the back of the whole wheat flour bag
(and no, I can't remember the brand of flour except that it was stone
ground). The recipe was unique in that you started with a 1/2 cup of
butter, 1/2 cup of honey and I *think* a 1/2 cup of powdered milk in a
large bowl. You then added boiling water into the bowl (not sure how
much) and let it cool to add the yeast. I'm fairly certain it called for
5-6 cups of whole wheat flour and made two loaves. This was an excellent
recipe, very consistent for a beginner baker and produced a nice moist,
hearty loaf.

I would be very grateful for any suggestions/guidance/advice.

Not sure why the water needs to be boiled. You don't need to
scald the milk, and you don't need it for the butter, because
you can easily just use melted butter as long as it's not
too hot.

Was is whole wheat or white flour? Most stone ground varieties
are whole wheat but not all. Honey is commonly used with
whole wheat breads, but not 100% as a rule. If it was whole
wheat, it may have also included some white flour to give the
dough more strength. It's common for whole wheat breads
to have some white flour mixed in.

I can guess at reconstructing a recipe if you're interested.

--
Reg