Munchie Monday: Whole Wheat Bread

Whole Wheat Bread—Original Recipe (Two Loaves)

2 cup scalded milk

2 table spoons shortening

2 teaspoons salt

2 table spoons sugar

½ cup molasses

2/3 cake yeast dissolved in ¼ cup warm water

5 cups whole wheat flour

3 cups white flour

Warm bread mixer. Put in all liquids, then all the flour at once. Turn handle for three minutes. Let rise over night.

 

Whole Wheat Bread—Adapted Recipe (One Loaf)

Updated January 2025

1 cup scalded milk

2 tablespoons shortening

1 teaspoon salt

2 tablespoons sugar

¼ cup molasses

1 packet of dry active yeast (2 ¼ teaspoons)

¼ cup warm water (110 degrees)

2 ½ cups whole wheat flour

1 ½ cups white bread flour

Scald the cup of milk, either using a microwave or stove top. Milk temperature should reach 180 degrees, then let the milk cool to 110 degrees before adding to the bread dough. Next heat water to 110 degrees, add 1 teaspoon of sugar and add yeast. Set aside. This mixture should start to bubble in about 4 to 5 minutes. In the bowl of a stand mixer combine flour, salt, and shortening. Use a dough hook, if available, and mix on low speed. Add scalded milk (now cooled to 110 degrees), molasses, and remaining sugar. Scrape down the sides of bowl to make sure all of the flour is combined. Mix on low while adding yeast mixture to dough then increase speed to medium/high and mix for 4 to 5 minutes. Dough should be slightly sticky and should pull away from the sides of the bowl. If it isn’t, you can add a small amount of flour, one spoonful at a time.

Place bread dough on a lightly floured surface. To knead the dough—fold top-half of dough over itself, towards you, and use the palms of your hands to push down gently on the dough upwards towards the top. Rotate the dough one quarter turn and repeat this step, kneading and rotating the dough for f4 to 5 minutes. The dough should be smooth. Place the bread dough in a large bowl that is lightly oiled. Cover and let it rise in a warm place for 75 to 90 minutes. The bread dough should double in size. Grease a loaf pan. Punch down the dough. Shape dough into a loaf and place in the greased loaf pan. Cover lightly with oiled plastic wrap and let the dough rise a second time for one hour. Dough should rise about one inch above the top of the pan. Preheat oven to 375 degrees. Bake for 30 to 35 minutes or until the internal temperature of the bread is 190 degrees. Remove from pan and let cool on a baking rack for 30 minutes. Rub the top of the loaf with butter.

 

This article from the Smithsonian Institution takes a look at adapting vintage bread recipes: https://americanhistory.si.edu/explore/stories/taking-fannie-farmer-how-baking-impaired-intern-negotiated-100-year-old-bread