100% Whole Wheat Bread Recipe
Summary
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Warm milk | 2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Whole wheat flour | 8 Cup (16 tbs) |
Directions
Combine yeast and water in a large mixing bowl. Let stand 3 to 5 minutes.
Add milk, vegetable oil, honey, molasses and salt to yeast and stir. Mix in half the flour. Beat for 3 minutes. Gradually add remaining flour, mixing until dough is workable.
Turn onto a floured surface. Knead for 10 minutes until smooth and springy. Place in an oiled bowl and let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled.
Punch down and divide into 3 equal portions. Form into loaves. Place in three greased 9 x 5-inch loaf pans. Let rise for 30 to 40 minutes until almost doubled in bulk.
Bake at 425° F. for 15 minutes. Reduce heat to 350° F. and bake for 30 minutes or until done. For a soft crust, brush top with butter or vegetable oil after removing from oven.
Add milk, vegetable oil, honey, molasses and salt to yeast and stir. Mix in half the flour. Beat for 3 minutes. Gradually add remaining flour, mixing until dough is workable.
Turn onto a floured surface. Knead for 10 minutes until smooth and springy. Place in an oiled bowl and let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled.
Punch down and divide into 3 equal portions. Form into loaves. Place in three greased 9 x 5-inch loaf pans. Let rise for 30 to 40 minutes until almost doubled in bulk.
Bake at 425° F. for 15 minutes. Reduce heat to 350° F. and bake for 30 minutes or until done. For a soft crust, brush top with butter or vegetable oil after removing from oven.
Chef
