Feeback on.."The Honey Trip"

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Regarding Margaret T. Hasse's article, "The Honey Trip", in MOTHER N0. 37: I think I can help out in some of the areas the author only partially covered.

First, Margaret's whole wheat honey bread recipe is a good one, but I believe the following formula is "better" simply because it [1] requires less work, [2] produces loaves rather than rounds, and [3] yields a higher-rising, lighter dough.

WHOLE WHEAT HONEY BREAD

Mix together dry:

12 cups whole wheat flour
1-3/4 cups instant dry milk
1 tablespoon salt
2 tablespoons yeast

Mix together wet:

1/2 cup oil
2 beaten eggs
3 cups warm (110°—115° F) water
1/2 cup honey (dissolve thoroughly)

Add wet mix to dry and stir with a wooden spoon. If you like you can add bran, cornmeal, whole wheat, sesame, kelp, or other "extra" dry ingredients to taste . . . but—if you do—you may have to add up to one cup of additional water also. After the dough is well mixed, stir it a bit every ten minutes or so for an hour. (Don't worry if you forget once or twice . . . it won't hurt the bread.) Then knead slightly, just until the dough becomes elastic. Shape the sponge into two large loaves and one small one, and place it in greased bread pans. Let rise 1 hour, then bake at 370° F for 10 minutes. Reduce heat to 350° F, and bake for 30 more minutes.

Margaret mentions that she's never tried making whole wheat honey cake, so I thought I'd pass on my recipe for that dessert too. The basic formula is for chocolate-flavored cake, and it can be varied somewhat to produce a good many other treats as well.

HONEY CHOCOLATE CAKE

Mix with a fork in an ungreased 8" X 8" square cake pan:

1-1/2 cups flour (whole wheat or white)
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon soda

Add and mix:

2/3 cup honey
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons oil
3/4 cup water

Combine the ingredients well with the fork, and then bake them (in the same pan you used for mixing) at 350° F for 45 minutes. If you'd like to make a layer cake, increase each ingredient by 50%, and bake in two 8" layer pans.

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