Traditional Whole Wheat Bread |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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With all the sweet breads that get served during the holidays, it's nice to make this nutritious wheat bread. I use it for sandwiches and also enjoy it toasted and buttered. Carol Forcum, Marion, Illinois Ingredients:
3 cups king arthur premium 100% whole wheat flour |
1/2 cup toasted wheat germ |
1/4 cup mashed potato flakes |
1/4 cup nonfat dry milk powder |
2 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
2 cups water |
3 tablespoons vegetable oil |
3 eggs |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
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