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100% Whole Wheat Bread

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100% Whole Wheat Bread

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

 

Yield

36 servings

Prep

10 min

Cook

45 min

Ready

4 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup water
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3 packages yeast, active dry
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1 tablespoon sugar
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8 cups milk
scalded
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cup vegetable shortening
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1 cup sugar
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½ cup molasses
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2 tablespoons salt
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12 cups whole-wheat flour
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Ingredients

Amount Measure Ingredient Features
158 ml water
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3 packages yeast, active dry
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15 ml sugar
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1.9 l milk
scalded
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158 ml vegetable shortening
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237 ml sugar
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118 ml molasses
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3E+1 ml salt
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2.8 l whole-wheat flour
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Directions

Dissolve yeast in ⅔ cup water while your milk is cooling.

Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.

Knead about 5 minutes.

Let rise until doubled in bulk, about 1½ to 2 hours.

Knead down and shape into 6 loaves, let rise until doubled in pans.

Bake at 375℉ (190℃) F for 40 minutes.

Turn out on wire rack and let cool to cold before slicing, if you can.

NOTE: Raisins and/or walnuts can be added for a change.

Also this bread freezes well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 2008% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 414mg 17%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 15g
Vitamin A 2% Vitamin C 0%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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