Whole Wheat Bread II

SUBMITTED BY: Ruth Uitto PHOTO BY: Beth

"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."

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	2 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 4 loaves

USMETRIC

About scaling and conversions

INGREDIENTS

1/3 cup shortening
1 cup hot water
1 cup packed brown sugar
3 (.25 ounce) packages active dry yeast
4 cups warm water (110 degrees F/45 degrees C)
4 tablespoons white sugar
4 teaspoons salt
6 cups bread flour
6 cups whole wheat flour

READ REVIEWS (32)

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 17, 2006 by COOKINKIWI

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 are many whole wheat recipes that use half white flour. Concession I made: I only used the 1 c.brown sugar, eliminated the other sugar. Because I like to make my bread in a KitchenAid Mixer, I put half of each of the flours and all the rest of the ingredients in the mixer bowl. When that was well mixed, I poured the batter into a measuring cup, and then returned half of that to the mixer. I then added half of the balance of each of the remaining flours. This gave me more managable pieces of dough to work with. I added an extra 5 minutes or 50 turns of kneading by hand to each piece, then kneaded the two pieces together to rise. This bread makes wonderful toast, a great sandwich or just plain with butter. My husband raves about the bread everytime he has a slice. Thanks for a great recipe. It deserves more than 5 stars.

8 users found this review helpful

Reviewed on Jan. 9, 2004 by SIXLABSOWNUS

Good taste, but crumbly.

6 users found this review helpful

Reviewed on Sep. 4, 2006 by CookinMama

This was a really good basic wheat bread recipe. It was so wonderful to have 4 loaves done. I felt like I accomplished so much that day! Try making it into 2 loaves, some breadsticks and some wheat rolls from the dough. Then freeze! I will make a few changes to my next batch. I will decrease liquid by 3TB and replace the brown sugar with honey (you need to decrease liquid when subbing in honey). I will add some vital wheat gluten for a chewier texture. As is, this bread is very crumbly/lots of crumbs. So if that is what you prfer don't add gluten! Also, I prefer all whole wheat, so I will not add any white flour next time. This is wonderful recipe as is or with a few minor changes! Thanks for the submission--this one will be used weekly by me!!!

5 users found this review helpful

MORE MEMBER REVIEWS