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Whole Wheat Bread Recipe
|Milk||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Lukewarm water||3 Cup (48 tbs)|
|Dry yeast||2 Tablespoon|
|Whole wheat flour||6 Cup (96 tbs)|
|All purpose flour||5 Cup (80 tbs)|
Serving size: Complete recipe
Calories 6531 Calories from Fat 1190
% Daily Value*
Total Fat 136 g208.6%
Saturated Fat 35.6 g177.9%
Trans Fat 13.5 g
Cholesterol 33.9 mg11.3%
Sodium 6048.7 mg252%
Total Carbohydrates 1182 g394.1%
Dietary Fiber 118.3 g473.3%
Sugars 132.7 g
Protein 194 g387.6%
Vitamin A 8.3% Vitamin C 0.15%
Calcium 78.7% Iron 358.1%
*Based on a 2000 Calorie diet
Add brown sugar, shortening and salt, and stir until shortening melts.
Stir in 2 cups luke-warm water, and cool until whole mixture is lukewarm.Dissolve white sugar in 1 cup lukewarm water, sprinkle yeast over it and let stand 10 minutes at about 85 Ã‚Â°F.
Stir yeast mixture with fork, add to lukewarm milk mixture and stir again.
Beat in whole wheat flour gradually; then add all-purpose flour.
Turn dough onto floured board, and knead 8Ã¢â‚¬â€10 minutes.
Shape into smooth ball.
Place dough in lightly greased bowl, and grease top a little to prevent crust from forming.
Cover, and allow to rise in warm place until almost doubled in bulk, about 1 1/4 hours.
Punch down, and turn out again on floured board.
Cut into 4 equal portions, and form each into a smooth ball.
Cover balls, and allow to rest about 15 minutes before shaping into loaves.
Place loaves in greased 9" x 5" x 3" loaf pans; grease tops lightly, cover and let rise 1 hour or until nearly doubled in bulk.
Bake at 425Ã‚Â°F.
20Ã¢â‚¬â€25 minutes; then re-duce heat to 375Ã‚Â°F. and continue baking 25 minutes longer.