Whole Wheat Bread Recipe
Whole Wheat Bread is a tasty and healthy choice for your diet. A loaf of himemade Whole Wheat Bread taastes etremely wonderful and has the potential to transfor any diet from boring to good! Follow this easy Whole Wheat Bread recipe, don€™t miss it!
Ingredients
3 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
4 cups whole-wheat flour
About 3 1/2 cups all-purpose flour
2 1/4 cups milk
6 tablespoons butter or margarine
1/3 cup light molasses
Directions
1. In large bowl, combine sugar, salt, yeast, 2 cups whole-wheat flour, and 1 cup all-purpose flour. In 2-quart saucepan over low heat, heat milk, butter or margarine, and light molasses until mixture is very warm (120° to 130°F.). Butter or margarine does not need to melt completely.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/2 cups whole wheat and 1 1/2 cups all-purpose flour to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in a little more all-purpose flour (about 1/2 cup) while kneading. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover bowl; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cut in half; cover and let rest 15 minutes. Grease two 9" by 5" loaf pans.
5. Shape each half of dough into loaf; place, seam side down, in loaf pan. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 400°F. Bake loaves 30 to 35 minutes, until golden and loaves test done. Remove from pans; cool on wire racks.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/2 cups whole wheat and 1 1/2 cups all-purpose flour to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in a little more all-purpose flour (about 1/2 cup) while kneading. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover bowl; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cut in half; cover and let rest 15 minutes. Grease two 9" by 5" loaf pans.
5. Shape each half of dough into loaf; place, seam side down, in loaf pan. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 400°F. Bake loaves 30 to 35 minutes, until golden and loaves test done. Remove from pans; cool on wire racks.
