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Traditional Whole Wheat Bread's picture
  Whole wheat flour 5 Cup (80 tbs)
  Active dry yeast 2
  Milk 1 3⁄4 Cup (28 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs), packed
  Shortening 2 Tablespoon
  Salt 2 Teaspoon

In large mixer bowl combine 2 cups of the flour and the yeast.
In saucepan heat milk, brown sugar, shortening, and salt just till warm (115°to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto lightly floured surface.
Cover;-let rest 10 minutes.
Shape into a loaf; place in greased 9x5x3-inch loaf pan.
Cover and let rise in warm place till double (about 30 minutes).
Bake at 375° for 35 to 40 minutes.
Cover loosely with foil the last 20 minutes to prevent overbrowning.
Remove from pan and cool on wire rack.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2956 Calories from Fat 483

% Daily Value*

Total Fat 55 g84.6%

Saturated Fat 17 g84.8%

Trans Fat 3.9 g

Cholesterol 39.5 mg13.2%

Sodium 4067.7 mg169.5%

Total Carbohydrates 559 g186.4%

Dietary Fiber 79.3 g317.2%

Sugars 90.1 g

Protein 102 g203.6%

Vitamin A 9.2% Vitamin C

Calcium 67.1% Iron 141.1%

*Based on a 2000 Calorie diet


Traditional Whole Wheat Bread Recipe