Traditional Whole Wheat Bread
|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|
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.