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Whole Wheat Bread

chef.pierre's picture
<p><a href="https://www.flickr.com/photos/emiline220/4273700153/">https://www.flickr.com/photos/emiline220/4273700153/</a></p>
Ingredients
  Milk 1 1⁄2 Cup (24 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Salt 3 Teaspoon
  Lukewarm water 3 Cup (48 tbs)
  Sugar 2 Teaspoon
  Dry yeast 2 Tablespoon
  Whole wheat flour 6 Cup (96 tbs)
  All purpose flour 5 Cup (80 tbs)
Directions

Scald milk, and pour into large mixing bowl.
Add brown sugar, shortening and salt and stir until shortening melts.
Stir in 2 cups lukewarm water and cool until whole mixture is lukewarm.Dissolve white sugar in 1 cup lukewarm water, sprinkle yeast over it and let stand 10 minutes at about 85°F.
Stir yeast mixture with fork, add to lukewarm milk mixture and stir again.
Beat in whole wheat flour gradually; then add all purpose flour.
Turn dough onto floured board and knead 8-10 minutes.
Shape into smooth ball.
Place dough in lightly greased bowl and grease top a little to prevent crust from forming.
Cover and allow to rise in warm place until almost doubled in bulk about 1 1/4 hours.
Punch down and turn out again on floured board.
Cut into 4 equal portions and form each into a smooth ball.
Cover balls and allow to rest about 15 minutes before shaping into loaves.
Place loaves in greased 9" x 5" x 3" loaf pans; grease tops lightly, cover and let rise 1 hour or until nearly doubled in bulk.
Bake at 425°F for 20-25 minutes; then reduce heat to 375°F and continue baking 25 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Baked
Interest: 
Party

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