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Round Whole Wheat Loaves Recipe

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This recipe for Round Whole Wheat Loaves, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bette and Orland
Added: Monday, November 14, 2005


1 c. milk
c. shortening
c. honey
2 tsp. salt
4 c. all-purpose flour
1 c. whole wheat flour
2-( oz.) pkgs. active dry yeast
c. warm water (110-115)
3 eggs
1 tsp. butter, melted

In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110-115 degrees. Combine the flours; set aside.

In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. With a sharp knife, make a deep X in top of each piece of dough.

Bake at 375 for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely.

Number Of Servings:
Number Of Servings:
2 loaves




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