100% Whole Wheat Bread
Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.
Yield
36 servingsPrep
10 minCook
45 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
|
|
| 3 | packages |
yeast, active dry
|
|
| 1 | tablespoon |
sugar
|
|
| 8 | cups |
milk
scalded |
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
molasses
|
|
| 2 | tablespoons |
salt
|
|
| 12 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
|
|
| 3 | packages |
yeast, active dry
|
|
| 15 | ml |
sugar
|
|
| 1.9 | l |
milk
scalded |
|
| 158 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
molasses
|
|
| 3E+1 | ml |
salt
|
|
| 2.8 | l |
whole-wheat flour
|
|
Directions
Dissolve yeast in ⅔ cup water while your milk is cooling.
Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.
Knead about 5 minutes.
Let rise until doubled in bulk, about 1½ to 2 hours.
Knead down and shape into 6 loaves, let rise until doubled in pans.
Bake at 375℉ (190℃) F for 40 minutes.
Turn out on wire rack and let cool to cold before slicing, if you can.
NOTE: Raisins and/or walnuts can be added for a change.
Also this bread freezes well.
