100% Whole Wheat Bread
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
⅔ | cup |
water
|
|
3 | packages |
yeast, active dry
|
|
1 | tablespoon |
sugar
|
|
8 | cups |
milk
scalded |
|
⅔ | cup |
vegetable shortening
|
* |
1 | cup |
sugar
|
|
½ | cup |
molasses
|
|
2 | tablespoons |
salt
|
|
12 | cups |
whole-wheat flour
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
158 | ml |
water
|
|
3 | packages |
yeast, active dry
|
|
15 | ml |
sugar
|
|
1.9 | l |
milk
scalded |
|
158 | ml |
vegetable shortening
|
*
|
237 | ml |
sugar
|
|
118 | ml |
molasses
|
|
30 | ml |
salt
|
|
2.8 | l |
whole-wheat flour
|
|
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.