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Whole Wheat or Graham Bread


Whole Wheat or Graham Bread recipe













Trans-fat Free, High Fiber


6 cups milk
1 package yeast, compressed
dry or compressed
4 tablespoons sugar
3 teaspoons salt
2 tablespoons vegetable shortening
6 cups all-purpose flour
wheat or graham
all-purpose flour


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 108413% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 1924mg 80%
Total Carbohydrate 66g 66%
Dietary Fiber 6g 25%
Sugars g
Protein 70g
Vitamin A 14% Vitamin C 1%
Calcium 46% Iron 58%
* based on a 2,000 calorie diet How is this calculated?


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