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Ingredients
| multipurpose shortening: 1/3 cup |
| water: 1 cup (hot) |
| light brown sugar (packed): 1 cup |
| active dry yeast: 3 .25oz packages |
| water: 4 cups (warm (110 degrees f/45 degrees c)) |
| granulated sugar: 4 Tbl |
| salt: 4 tsp |
| bread flour (unsifted): 6 cups |
| whole wheat flour: 6 cups |
Whole Wheat Bread II
Credit: AllRecipes
User rating:
"Slightly sweet whole wheat bread. Use stone ground flour if available. This is a very big recipe, you may want to divide it in half."
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Prep Time
20 min -
Cook Time
35 min -
Servings
48 serving(s)
Tags
Directions
- Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
- In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
- Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
- Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.