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.

Step: 1

Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.

Per Serving: 86 calories; protein 2.2g; carbohydrates 16.6g; fat 1.7g; sodium 196mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.