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Easy Whole Wheat Bread

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  Active yeast 1⁄2 Ounce (Dry Or Compressed, 2 Packages)
  Warm water 3 Cup (48 tbs) (Not Hot)
  Sugar 1 Tablespoon
  All purpose flour 4 Cup (64 tbs)
  Stone ground wheat flour 5 Cup (80 tbs) (Whole Wheat)
  Salt 1 Tablespoon
  Sugar 2 Tablespoon

Soften yeast in 1/2 cup of the warm water; combine with the remaining 2 1/2 cups warm water and 1 tablespoon sugar in a large bowl.
Sift all-purpose flour, measure, and gradually beat into yeast mixture.
Cover with a cloth and set in a warm place to rise for about 1 hour.
Mix whole wheat flour with salt and the 2 tablespoons sugar; gradually stir into the soft dough after it has been rising for 1 hour, mixing thoroughly with a large spoon.
If dough gets too thick to beat, gradually stir in a little warm water.
Cover with a cloth and set in a warm place to rise for 45 minutes.
Grease three 9 by 5-inch loaf pans; spoon dough, into pans only until they are half full.
Smooth down tops with a spoon dipped frequently in hot water.
Cover and set in a warm place to rise until almost doubled in bulk.
Bake in a hot oven (400°) for 20 minutes; reduce heat to moderate (350°) for 40 minutes longer, or until loaves are browned.

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