You are here

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

Rate It

Your rating: None
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