This recipe for whole wheat bread makes6 loaves…for the dedicated bread baker who likes to bake inlarge quanitites at one time and freeze the extra loaves untilneeded.
Recipe: Whole Wheat Bread
8 cups milk
Scald milk, cool, then add 1 cup sugarand shortening; stirring to dissolve. In a small bowl, stir yeastin water with 1 tablespoon sugar. Add yeast mixture to cooledscaled milk mixture.
In a large bowl, stir the yeast mixturewith molasses, salt, and whole wheat flour; mix well. Turn doughout and knead for about 10 minutes. Place in a greased bowl,cover, and let rise until doubled in bulk, about 1 1/2 to 2 hours.Punch down and shape into 6 loaves, then let rise until doubledin bread pans.
Bake at 375°F (190°C) for 40 minutes.Cool on wire racks before slicing.
1 cup granulated sugar
2/3 cup vegetable shortening
3 (1/4-ounce) packages active dry yeast or 2 tablespoonsplus 1 1/2 teaspoons
2/3 cup water
1 tablespoon granulated sugar
1/2 cup molasses
2 tablespoons salt
12 cups whole wheat flour
Makes 6 loaves.
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