Whole Wheat Bread With Milk Recipe
Ingredients
| Milk | 2 1⁄2 Cup (40 tbs), scalded | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Tablespoon | |
| Nutritional yeast | 1⁄2 Cup (8 tbs) | |
| Dried yeast | 1 Tablespoon, softened in 1/2 cup lukewarm stock (1 cake) | |
| Oil | 3 Tablespoon | |
| Whole wheat flour | 8 Cup (128 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4613 Calories from Fat 744
% Daily Value*
Total Fat 85 g130.7%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 56.5 mg18.8%
Sodium 6124.7 mg255.2%
Total Carbohydrates 866 g288.5%
Dietary Fiber 136.3 g545%
Sugars 95.6 g
Protein 173 g345.9%
Vitamin A 13.4% Vitamin C 0.82%
Calcium 102.4% Iron 254.5%
*Based on a 2000 Calorie diet
Directions
When cooled to lukewarm, add softened yeast, oil and 3 cups flour.
Beat until bubbles rise to surface.
Add enough of remaining flour to make soft dough that comes away clean from sides of mixing bowl.
Turn dough onto floured board and let rest for 10 minutes.
Then knead until smooth and elastic.
Place in oiled bowl, turning dough over a few times to coat with oil.
Cover.
Let rise in warm place until double in bulk.
Punch down.
Let rise again.
Divide dough into 3 equal portions.
Shape into balls, let stand for 5 minutes, then mold into loaves.
Place in oiled bread pans.
Let rise until nearly doubled in bulk, about 1 hour.
Bake at 385° F for 15 minutes, decrease heat to 350° F. and continue baking for 45 to 55 minutes.
Chef
