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Glazed Whole Wheat Bread Recipe
|Cold water||1 1⁄2 Cup (24 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Light brown sugar||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs) (At 105 To 115 F)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Whole wheat flour||5 Cup (80 tbs) (Unsifted)|
|Milk||2 Tablespoon (For Glaze)|
Calories 1137 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 8.8 mg
Sodium 1482.1 mg61.8%
Total Carbohydrates 238 g79.4%
Dietary Fiber 23.9 g95.8%
Sugars 20.6 g
Protein 37 g73.6%
Vitamin A 2.3% Vitamin C 0.02%
Calcium 13.3% Iron 76.1%
*Based on a 2000 Calorie diet
Off heat, mix in molasses, sugar, butter, and salt; cool to lukewarm.
Place lukewarm water in a warm large mixing bowl and sprinkle in yeast.
Stir cooled mixture into yeast, then beat in all-purpose flour, 1 cup at a time.
Finally, mix in whole wheat flour, 1 cup at a time.
Place dough in a buttered large bowl, cover with cloth, and let rise about 1 hour in a warm draft-free place until doubled in bulk.
Punch dough down and stir briefly (it will be stiff).
Divide dough in half and pat firmly into 2 well-greased 9"X 5"x3" loaf pans, rounding tops a little; brush tops with milk to glaze.
Cover and let rise 45-50 minutes until almost doubled in bulk.
About 15 minutes before you're ready to bake, preheat oven to 400° F.
When loaves are risen, bake 20 minutes, reduce oven to 375° F. and bake 45-50 minutes longer or until richly browned and hollow sounding when tapped.
Turn loaves out immediately and cool on wire racks.