100% Whole Wheat Bread
Courtesy of Wheat Foods Council 32 Servings • 1 Hr. 45 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 2 pkgs. active dry yeast |
| 1 c. warm water (105-115°F) |
| 1 c. warm 1% milk (105-115°F) |
| 1/3 c. honey |
| 5 1/4 - 5 1/2 c. whole wheat flour, divided |
| 2 large eggs |
| 3 tsp. salt |
| 1/4 c. vegetable shortening |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Beat in warm milk, honey, 3 cups flour and eggs. Beat 3 minutes on medium speed. Cover bowl and let mixture rest 20 minutes.
2. Mix in salt and enough remaining flour to make a soft dough. If using a dough hook, add shortening and knead 10-12 minutes. If kneading by hand, knead 10-12 minutes, gradually kneading in the shortening until dough is smooth and elastic.
3. Place dough in a lightly greased bowl, turning to grease the top. Let rise until doubled.
4. Punch dough down; divide in half. Let dough rest 10 minutes while greasing two 9 x 5 inch pans. Shape loaves by rolling each half into a 14 x 7-in. rectangle. Starting with the short side, roll up tightly, pinching edges and ends to seal. Place pans, cover with a damp cloth and let rise until doubled.
5. Bake in a preheated 375°F oven for 25-30 minutes or until done. Loosely cover bread with foil the last 5 minutes to prevent overbrowning. Remove from pans and cool on wire racks.
Makes 2 loaves, 16 slices each.
* Recipe courtesy of Kansas Wheat (kswheat.com)
Nutrition:
Calories: 104; Total Fat: 2g; Cholesterol: 13mg; Total Carbs: 18g; Fiber: 3g; Protein: 4g; Sodium: 155mg;