Whole Wheat Bread
|Sifted whole wheat flour||4 Cup (64 tbs)|
|Wheat flour||1 Cup (16 tbs)|
|Scalded milk||2 Cup (32 tbs)|
|Compressed yeast cake||1 Tablespoon|
|Sifted white flour||2 Cup (32 tbs)|
|Brown sugar||1 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
Combine scalded milk, sugar, molasses, short- ening and salt and cool to lukewarm.
Soften yeast in 2 tblspns, lukewarm water, stir and combine with cooled milk mixture.
Add enough flour to make a stiff dough and mix thoroughly.
Turn out onto a lightly floured board and knead for 10 minutes.
Place dough in a warm greased bowl, brush surface lightly with melted shortening to prevent crust forming, cover, and let rise in a warm place for 2 hours, or until it retains a finger impression.
Punch dough down thoroughly in bowl, fold edges in toward centre and turn over so that smooth side is on top.
Cover and let rise again for 1/2 hour.
Turn out on board, divide into two parts and mould into balls.
Let rest, covered loosely, for 10 minutes.
Shape into loaves, place in well greased pans, brush with melted butter, cover and let rise for 1 hour.
Bake in a hot oven (400° F) for 40 - 45 minutes.