Never Fail Wholewheat Bread
It is a never fail whole wheat bread recipe, have made this bread for years, it has never failed.
Yield
72 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | cups |
whole-wheat flour
|
|
| ¼ | cup |
molasses
|
|
| 3 | tablespoons |
salt
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
yeast, active dry
|
|
| 2 | teaspoons |
sugar
|
|
| 3 ½ | cups |
water
lukewarm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.1 | l |
whole-wheat flour
|
|
| 59 | ml |
molasses
|
|
| 45 | ml |
salt
|
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
sugar
|
|
| 828 | ml |
water
lukewarm |
|
Directions
Mix together flour, molasses, salt and oil.
Proof yeast in 1 cup of lukewarm water.
Let sit for 10 minutes. Add to flour mixture.
Mix in the rest of the water, a little at a time, until the dough is firm and not too sticky.
Turn out onto lightly floured board and knead for 15 minutes.
Place in large, lightly oiled bowl, cover with damp cloth and let rise until doubled.
Punch down dough.
Divide into 3 and knead each piece for 3 minutes.
Shape into greased loaf tins, cover and let rise until doubled.
Bake at 350℉ (180℃) for 1 hour.
