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Grandma Erickson's Whole Wheat Bread Recipe

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This recipe for Grandma Erickson's Whole Wheat Bread, by , is from Our Families Cooking with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Hovey


3 c milk
3 c hot water
1/2 c shortening
1/2 c sugar
1/4 c molasses
2 T salt
3 c white flour
2 pkgs yeast
5 c whole wheat flour
2-4 c white flour

Scald milk, place in a large bowl with hot water and shortening, sugar, molasses and salt. Cool mixture to warm (110). Add 3 cups of white flour. Beat well. Mixture will be soupy.

In a large bowl; blend dry yeast with whole wheat flour, mix well; add liquid mixture, beat well. Add, the rest of the white flour, stirring until you can't any more.

Turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Knead dough until smooth and elastic, about 200 strokes. Place dough in a greased bowl, cover and let rise until double in size. Punch down the dough and let rise to double in size again. Punch down and divide into 6 equal portions.

Shape into loaves and place in a well greased loaf pans; cover and let rise until double in size; don't let the dough over rise.

Bake at 350, on the center rack for 45 minutes. Rub tops of loaves with butter while hot.

Number Of Servings:
Number Of Servings:
6 Loaves




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