Traditional Whole Wheat Bread Recipe
Ingredients
| Whole wheat flour | 3 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs), toasted | |
| 1/4 cup mashed potato flakes | ||
| 1/4 cup nonfat dry milk powder | ||
| Sugar | 2 Tablespoon | |
| Active dry yeast | 2 | |
| Salt | 2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Eggs | 3 | |
| All purpose flour | 3 Cup (16 tbs) | |
Directions
In a mixing bowl, combine the first seven ingredients.
In a saucepan, heat water and oil to 120°-130°.
Add to dry ingredients; beat until blended.
Beat in eggs until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 9-in x 5-in x 3-in loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to cool on wire racks.
In a saucepan, heat water and oil to 120°-130°.
Add to dry ingredients; beat until blended.
Beat in eggs until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 9-in x 5-in x 3-in loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to cool on wire racks.
Chef
