WHOLE WHEAT BREAD II
Slightly sweet whole wheat bread. Use stone ground flour if available. This is a very big recipe, you may want to divide it in half.
Provided by Ruth Uitto
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h25m
Yield 48
Number Of Ingredients 9
Steps:
- Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
- In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
- Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
- Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 16.6 g, Fat 1.7 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 196 mg, Sugar 5.5 g
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