Whole Wheat Bread II

Whole Wheat Bread II

82

"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."

Ingredients

2 h 25 m {{adjustedServings}} servings 148 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
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Reviews

82
  1. 96 Ratings

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Despite the reviewer below who says this isn't a whole wheat bread recipe - this is one of the best whole-wheat bread recipes I've ever used and I've been making bread for over 40 years. There a...

This is the best whole wheat recipe I have come across. I have been able to replace the white flour with 50/50 flour making the bread 3/4 whole wheat without sacrificing moisture or texture. It ...

Great recipe!! I didn't have bread flour and used regular white and wheat flour and it still turned out great!! makes 4 large loaves.