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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Whole Grain Wheat Bread Recipe

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This recipe for Whole Grain Wheat Bread is from Fifty Years in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup plus 1 tbsp brown sugar
2 cups warm water (105 - 115 F)
2 pkgs active dry yeast
5-6 cups whole wheat flour
3/4 cup powdered milk
2 tsp salt
1/3 cup oil
Directions:
Directions:
Dissolve 1 tbsp brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place 4 cups flour, powdered milk, 1/3 cup brown sugar and salt in mixer bowl. Mix with dough hook about 15 seconds and gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer. Stop and scrape bowl if necessary. Continue to add remaining flour, 1/2 cup at a time and mix about 2 minutes or until dough starts to clean sides of bowl. Let mixer knead for about 2 minutes longer.

Do not add more than the maximum amount of flour specified or a dry loaf will result.

Place dough in greased bowl, turning the dough to grease all sides. Cover and let rise in a warm place, free from draft, for 1 hour or until doubled.

Punch dough down and divide in half. Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 bread pan. Cover and let rise in a warm place, free from draft, for about an hour or until doubled.

Bake at 400 for 15 minutes, reduce heat to 350 and bake 20 - 30 minutes longer. Remove from pans immediately and cool on wire rack.
Number Of Servings:
Number Of Servings:
32

 

 

 

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