100% Whole Wheat Bread
|Brown sugar||1⁄2 Cup (8 tbs)|
|Lukewarm water||2⁄3 Cup (10.67 tbs)|
|Dry granular yeast package/2 cakes compressed yeast||2|
|Milk||2 Cup (32 tbs) (scalded)|
|Whole wheat flour||6 1⁄2 Cup (104 tbs) (unsifted)|
|Shortening||2 Tablespoon, melted|
Stir 1 teaspoon of the sugar into the water; add yeast and let stand 10 minutes.
Stir to blend well.
Add remaining sugar and the salt to hot milk and cool to lukewarm.
Stir softened yeast and add milk mixture and blend.
Stir in 3 cups of the flour; add shortening and mix well.
Add remaining flour gradually and mix thoroughly.
Turn onto lightly floured board (use 2 tablespoons of all-purpose flour for kneading and shaping loaves) and knead 10 minutes.
Place in a clean greased bowl; turn once to bring greased side up.
Cover and allow to rise in a warm place (86° F.) away from drafts until doubled in bulk (about 1 hour).
Turn out onto board again, divide in half.
Round up each portion, cover, let rest 10 minutes.
Shape into loaves and grease tops.
Place in well greased pans (4 1/2" x 8 1/4" x 2 3/4").
Cover, set in warm place (86° F.) until light, and rounded tops come above sides of pans (about 1 hour).
Bake in a moderately hot oven (400° F.) for 10 minutes.
Reduce heat to moderate (375° F.) and bake 40 minutes longer.
Remove from pan to wire rack; cool uncovered away from drafts.
Makes 2 loaves.