Whole Wheat Bread2 from the Recipes EU Collection

 


Whole Wheat Bread2 Recipe

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Whole Wheat Bread2

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1 package active dry yeast

1 1/2 cups lukewarm water

1 1/2 cups milk

1 1/2 teaspoons salt

3 tablespoons honey

3 tablespoons shortening

6 cups unsifted whole wheat flour



Dissolve yeast in lukewarm water. Scald milk and pour into large bowl.
Add salt, honey and shortening to scalded milk. Stir until honey
dissolves. When milk mixture has cooled to lukewarm, add yeast mixture.
Gradually add whole wheat flour. Stir well after each addition as whole
wheat flour absorbs water slowly. When dough is stiff enough to handle,
turn it onto a floured board and knead thoroughly, gradually adding
remainder of flour. Place dough in greased bowl and let rise in warm
place 2-3 hours or until doubled in bulk. Punch down and shape into 2
loaves. Place in non-stick 9x5-inch loaf pans and allow to rise until
almost doubled, about 2 hours, still keeping dough warm. Bake at 325
degrees F. for 1 1/2 hours, or until loaves sound hollow when tapped with
fingers. Remove from pans and cool on wire rack.



(68 calories per serving) 1 serving=1 Bread exchange
 


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