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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (684g) Recipe makes 6 servings |
||
| Calories 1442 | ||
| Calories from Fat 352 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.2g | 60% | |
| Saturated Fat 13.9g | 69% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 2507mg | 104% | |
| Potassium 1882mg | 53% | |
| Total Carbohydrate 245.8g | 81% | |
| Dietary Fiber 29.4g | 117% | |
| Sugars 52.0g | ||
| Protein 43.7g | 87% | |
100% Whole Wheat Bread
By: Barefoot Beachcomber
Mar 6, 2000
.
SERVES 6
Ingredients
- 2/3 cup water
- 3 (1/16 ounce) packets dry active yeast
- 1 tablespoon sugar
- 8 cups milk, Scalded
- 2/3 cup shortening
- 1 cup sugar
- 1/2 cup molasses
- 2 tablespoons salt
- 12 cups whole wheat flour
Directions
1
Dissolve yeast in 2/3 c water while your milk is cooling.2
Dissolve 1 cup sugar in the hot milk.3
Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.4
Knead about 5 minutes.5
Let rise until doubled in bulk, about 1 1/2 to 2 hours.6
Knead down and shape into 6 loaves, let rise until doubled in pans.7
Bake at 375°F for 40 minutes.8
Turn out on wire rack and let cool to cold before slicing, if you can.9
NOTE: Raisins and/or walnuts can be added for a change.10
This bread freezes well.
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- Course > Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Everyday
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Criseyde'sMom
On Mar 9, 2009
This is a delicious recipe for whole wheat bread. I halved it but needed to add extra flour - it took about 9 cups total. Half the recipe made two loaves and a dozen buns. Thank you for posting!
From: Kelly McPherson
On Nov 4, 2003
Even my kids like this whole wheat bread. I added 1/2 c. of gluten to it and it was perfect!
From: Jo Ferris
On Nov 20, 2003
I like the floavour of the bread....It is not at all like store whole wheat though...even baked in store. It has much more of it's own flavour. It freezes well and slices well. I added one egg for moistness (replacing 1/4 cup of milk) and found that the 12 cups of flour was not enough. I added a couple more cups...I guess you could also try replacing 1/2 cup of the milk with the 1/2 cup molasses already in the recipe because the dough was so loose.
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