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)

1 cup warm milk (70-90 degrees)

2 tablespoons shortening

1 teaspoon salt

2 tablespoons sugar

¼ cup molasses

1 packet of dry active yeast (2 ¼ teaspoons)

½ cup warm water (110 degrees)

2 ½ cups whole wheat flour

2 cups white bread flour

Heat water to 110 degrees, stir in sugar until dissolved and add yeast. Set this mixture aside. It should start to bubble in about 4-5 minutes.

Sift 2 cups of white bread flour, 2 1/2 cups of wheat flour and salt. Use the dough hook on a stand mixer and combine flour, salt, and shortening. Add warm milk. Add molasses. Add yeast mixture. Mix with dough hook for 3-4 minutes.  Dough should be slightly sticky. Lightly grease a bowl for the bread dough to rise in. Cover and put in a warm place for 60 to 75 minutes. The bread dough should double in size. Punch down the dough and grease a loaf pan. Form dough and put into the greased loaf pan and cover. Let it rise a second time, one hour. Dough should rise about 1 inch above the top of the pan.  Preheat oven to 375 degrees. Bake 30 minutes or until the internal temperature of the bread is 190 degrees.  Let cool on a baking rack for 30 minutes to one hour.