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100% Whole Wheat Bread Recipe
|Brown sugar||1⁄2 Cup (8 tbs)|
|Lukewarm water||2⁄3 Cup (10.67 tbs)|
|Dry granular yeast package/2 cakes compressed yeast||2|
|Milk||2 Cup (32 tbs) (scalded)|
|Whole wheat flour||6 1⁄2 Cup (104 tbs) (unsifted)|
|Shortening||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 3819 Calories from Fat 535
% Daily Value*
Total Fat 61 g94.1%
Saturated Fat 18.7 g93.7%
Trans Fat 3.9 g
Cholesterol 45.2 mg15.1%
Sodium 6051.7 mg252.2%
Total Carbohydrates 743 g247.6%
Dietary Fiber 106.2 g424.7%
Sugars 127.2 g
Protein 136 g271.9%
Vitamin A 10.7% Vitamin C 0.07%
Calcium 81.6% Iron 196.8%
*Based on a 2000 Calorie diet
Stir to blend well.
Add remaining sugar and the salt to hot milk and cool to lukewarm.
Stir softened yeast and add milk mixture and blend.
Stir in 3 cups of the flour; add shortening and mix well.
Add remaining flour gradually and mix thoroughly.
Turn onto lightly floured board (use 2 tablespoons of all-purpose flour for kneading and shaping loaves) and knead 10 minutes.
Place in a clean greased bowl; turn once to bring greased side up.
Cover and allow to rise in a warm place (86° F.) away from drafts until doubled in bulk (about 1 hour).
Turn out onto board again, divide in half.
Round up each portion, cover, let rest 10 minutes.
Shape into loaves and grease tops.
Place in well greased pans (4 1/2" x 8 1/4" x 2 3/4").
Cover, set in warm place (86° F.) until light, and rounded tops come above sides of pans (about 1 hour).
Bake in a moderately hot oven (400° F.) for 10 minutes.
Reduce heat to moderate (375° F.) and bake 40 minutes longer.
Remove from pan to wire rack; cool uncovered away from drafts.
Makes 2 loaves.