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Whole Wheat Bread recipe

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
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

  • 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.

    Makes 6 loaves.

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  • Comments

    1 Comment


    Thank you for such a simple, fantastic recipe! I just took this out of the oven and it is soooo yummy! I have never been able to conquer bread. I can t believe how little effort this required and with such a delicious outcome! I used whole wheat flour instead of wwp flour. But stuck to your recipe otherwise. Thanks so much! I have replaced the two flours with rice flour and buckwheat flour and come across two problems- one the bread won t really rise no matter how long I let it and two- once baked it s very doughy and crumbly…Any idea what it could be? Do you think it s the flours I use?

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