Graham Or Whole Wheat Bread
|Lukewarm water||4 Cup (64 tbs)|
|Brown sugar/Molasses||60 Milliliter (4 Tablespoon)|
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Whole wheat flour/Graham flour||4 Cup (64 tbs) (1 Liter)|
|Salt||2 Teaspoon (10 Milliliter)|
|Melted shortening||1⁄4 Cup (4 tbs) (50 Milliliter)|
|All purpose flour||6 Cup (96 tbs) (1500 Milliliter)|
Add sugar or molasses and yeast to lukewarm water.
Dissolve about 15 minutes.
Add whole wheat flour and beat well.
Add salt and melted shortening and 1/3 of the white flour.
Keep adding flour to make a soft dough, easily handled when kneaded.
Cover and let rise until double in bulk.
Knead slightly and let stand 10-15 minutes.
Shape into loaves, cover and let rise again till double bulk (1 hour at least).
Bake for 1 hour at 400F (200C).