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Whole Wheat Bread Recipe

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

Contributor:  
Contributor:  
Katherine Sawatzky
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups milk,scalded
3 cups cold water
3 tsp sugar
3 Tbsp or 3 pkg fast-rising dry yeast
6 tsp salt
9 Tbsp sugar
6 Tbsp soft shortening
7 1/2 cups whole wheat flour
7 1/2 cups sifted all purpose flour



Optional additions:

1 cups flax seeds
1 cups wheat germ
1 cups sesame seeds
1 cups sunflower seeds

Directions:
Directions:
Scald milk and add water. Measure 1 cup of the liquid, add 3 tsp sugar and let cool to lukewarm. Sprinkle yeast over top and allow to stand 10 minutes. To remaining liquid add salt and sugar and mix. Let stand until lukewarm. Measure white flour into large bowl. Add whole wheat flour and mix. Make well in center. Add shortening to lukewarm liquid containing sugar and salt. Add dissolved yeast and mix. Pour blended liquids into well in flour. Stir until flour is dampened (about 1/2 minute). With one hand mix dough in bowl, forming dough into one large ball. Continue mixing for 5 minutes until dough comes away from inside of bowl. Turn dough out on lightly floured board or table top. Knead for 8 minutes or until it springs back to shape when lightly pressed with finger. Put dough in lightly greased mixing bowl, cover with greased wax paper and clean cloth. Let rise in warm place (75-85) until double in volume (about 1 1/2 hours). Punch down dough. Turn out on lightly greased board. Cut into 5 or 6 pieces with sharp knife(depending on size of loaf tin). Let stand 15 minutes. Shape into loaves and put into pans. Cover and let rise in warm place until double in volume (1 1/2 hrs). Bake in 375 oven for approximately 35minutes or until loaf sounds hollow when lightly tapped with finger. Remove from pans and cool on wire racks. Makes 5 or 6 loaves. When using optional seeds reduce a cup or two of flour. I usually stop at 6 cups of flour and add the rest gradually as needed so as not to get too stiff a dough. The optional seeds add a whole lot of flavour.

 

 

 

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