"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Whole Wheat Bread Recipe

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This recipe for Whole Wheat Bread, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, July 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. scalded milk
1 T. salt
1/2 c. shortening
1/2 c. sugar
7 c. whole wheat flour
2 pkgs. active dry yeast
1/2 c. warm water

Directions:
Directions:
Soften yeast. Mix milk, shortening, sugar, and salt. When mixture is cooled, add one-half of the whole wheat flour. Beat well using a spoon or medium-low speed on mixer. Add softened yeast. Add remaining whole wheat flour, or enough to make moderately stiff dough. Mix thoroughly. Turn out on a lightly floured pastry cloth. Let rise 5 minutes. Knead bread until smooth and elastic. Put in a greased bowl. Turn dough to grease on all sides. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Let rise again until doubled, about 30 minutes. Punch down. Let rest on pastry cloth for 5 minutes. Divide dough and mold into loaves. Place loaves in greased pans with sealed side of loaf on the bottom. Cover and let rise in a warm place, about 30 minutes, until doubled in bulk. Bake in preheated oven at 375 for 55-60 minutes.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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