Whole Wheat or Graham Bread
Whole Wheat or Graham Bread recipe
Yield
36 servingsPrep
135 minCook
45 minReady
180 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
milk
|
|
| 1 | package |
yeast, compressed
dry or compressed |
* |
| 4 | tablespoons |
sugar
|
|
| 3 | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 6 | cups |
all-purpose flour
wheat or graham |
|
|
all-purpose flour
white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
milk
|
|
| 1 | each |
yeast, compressed
dry or compressed |
* |
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 1.4 | l |
all-purpose flour
wheat or graham |
|
| 1 | x |
all-purpose flour
white |
*
|
Directions
Heat milk until lukewarm; add yeast. If compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes.
Add sugar, salt, and shortening.
Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition.
Add sufficient sifted white flour to make dough just stiff enough to knead.
Turn onto lightly floured board and knead until smooth and elastic.
Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk.
If dry yeast is used allow dough to rise overnight in a warm place.
Work down and form into 3 loaves.
Place in well-oiled bread pans. Cover and let rise until double in bulk.
Bake at 425℉ (220℃) for about 45 minutes.
Makes 3 small loaves.
