4.72 of 94

Whole Wheat Bread II

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.
Prep20 Mins
Cook35 Mins
Ready145 Mins
Servings48

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

Steps

  1. 1Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
  2. 2In 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.
  3. 3Turn 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.
  4. 4Divide 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.
  5. 5Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
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