Whole Wheat Bread

Whole Wheat Bread
1 package (1 T.) dry yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup molasses
6 T. nonfat dry milk
6 T. shortening, softened
5 1/2 cups whole wheat flour
1 1/2 T. salt
2 cups white flour

Instructions for Mixing with Electric Mixer

Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in warm place away from drafts. Mix down and mold into 2 loaves. Place in greased loaf pans and let rise until about double in size. Bake at 350 degrees for 30 minutes or until a deep golden brown. Makes 2 loaves.

Instructions for Hand Mixing

Dissolve yeast in 1/4 cup lukewarm water. Combine remaining 2 1/4 cups water, oatmeal, molasses and nonfat dry milk, add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add yeast, remaining flour,shortening, and salt. Mix well, knead until dough is smooth and elastic. Place in covered bowl in warm place until double in size. Knead 1 minute to force out air bubbles. Mold into two loaves. Place in 2 well-greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with butter.

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