Whole Wheat Bread Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Milk1 1⁄2 Cup (24 tbs)
 Brown sugar1⁄2 Cup (8 tbs)
 Shortening1⁄2 Cup (8 tbs)
 Salt3 Teaspoon
 Lukewarm water3 Cup (48 tbs)
 Sugar2 Teaspoon
 Dry yeast2 Tablespoon
 Whole wheat flour6 Cup (96 tbs)
 All purpose flour5 Cup (80 tbs)

Nutrition Facts

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 mg

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

Directions

Scald milk, and pour into large mixing bowl.
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 °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 8—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 425°F.
20—25 minutes; then re-duce heat to 375°F. and continue baking 25 minutes longer.
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