Whole Wheat Bread II Recipe

Whole Wheat Bread II

Recipe by: Ruth Uitto

"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."

Directions

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

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Nutrition Facts

Per Serving: 86 calories; 1.7 16.6 2.2 0 196 Full nutrition

By Patricia Guerra

How much yeast is in a package of yeast?

By Tim Claxton

Can I freeze dough and then bake it later?

By Tiffany J.

I want my bread loaves to have a thicker crust. What can I do?

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Reviews

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106 Ratings

Most helpful positive review

Jan Mowbray
- 300
- 427

3/17/2006

Despite the reviewer below who says this isn't a whole wheat bread recipe - this is one of the best whole-wheat bread recipes I've ever used and I've been making bread for over 40 years. There a...

Most helpful critical review

Christi
- 326
- 58

10/15/2008

Bread had a good taste and was easy enough to make, but it was too dry and crumbly for us to use as an everyday bread.

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Jan Mowbray
- 300
- 427

3/17/2006

Despite the reviewer below who says this isn't a whole wheat bread recipe - this is one of the best whole-wheat bread recipes I've ever used and I've been making bread for over 40 years. There a...

jinyeah3
- 72
- 1

1/30/2006

This is the best whole wheat recipe I have come across. I have been able to replace the white flour with 50/50 flour making the bread 3/4 whole wheat without sacrificing moisture or texture. It ...

KATHIEH63
- 75
- 15

5/21/2004

Great recipe!! I didn't have bread flour and used regular white and wheat flour and it still turned out great!! makes 4 large loaves.

CookinMama
- 38
- 21

9/4/2006

This was a really good basic wheat bread recipe. It was so wonderful to have 4 loaves done. I felt like I accomplished so much that day! Try making it into 2 loaves, some breadsticks and some wh...

Alex H
- 66
- 9

2/21/2007

This was a great bread. It came out light and slightly sweet. Since my loaf pan is smaller, I just cut off a bit of dough and used it to make cinnamon rolls. Those were really great too and had ...

Ken Vinen
- 0
- 1

11/30/2006

Fool Proof!!! I replaced the brown sugar with Splenda Brown. I left in the white for the yeast to work. Loaves are large and light and tender. Good holes and good crumb. Freezes well and makes g...

CECOJR
- 77
- 14

11/29/2007

I used just regular whole wheat and unbleached flour and it turned out great. Lots of delicious bread and it was fairly easy to do. I will make it again soon.

SIXLABSOWNUS
- 0
- 2

5/24/2000

Good taste, but crumbly.

BELINDA MAE
- 0
- 1

4/28/2002

I have been looking for a good whole wheat recipie, finally found it! thank you! thank you!

Whole Wheat Bread II

Ingredients

Directions