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

Prep
20 m
Cook
35 m
Ready In
2 h 25 m

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.

Get the magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts

Per Serving: 86 calories; 1.7 g fat; 16.6 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 196 mg sodium. 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?

Ask Your Question

Reviews

Read all reviews

104 Ratings

Most helpful positive review

Jan Mowbray

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

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.

Most helpful

Most positive

Least positive

Newest

Jan Mowbray

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

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

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

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

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

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

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

5/24/2000

Good taste, but crumbly.

BELINDA MAE

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