Whole Wheat Bread

* Exported from MasterCook *

Whole Wheat Bread

Recipe By : typed into MC by Shane Ludwig <thierry@wru.org>
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 1/2 cups lukewarm water
1 1/2 cups milk
1 1/2 teaspoons salt
3 tablespoons honey
3 tablespoons shortening
6 cups unsifted whole wheat flour

Dissolve yeast in lukewarm water. Scald milk and pour into large bowl. Add sa
lt, honey and shortening to scalded milk. Stir until honey dissolves. When mi
lk mixture has cooled to lukewarm, add yeast mixture. Gradually add whole whea
t flour. Stir well after each addition as whole wheat flour absorbs water slow
ly. When dough is stiff enough to handle, turn it onto a floured board and kne
ad thoroughly, gradually adding remainder of flour. Place dough in greased bow
l and let rise in warm place 2-3 hours or until doubled in bulk. Punch down an
d shape into 2 loaves. Place in non-stick 9x5-inch loaf pans and allow to rise
until almost doubled, about 2 hours, still keeping dough warm. Bake at 325 de
grees F. for 1 1/2 hours, or until loaves sound hollow when tapped with finger
s. Remove from pans and cool on wire rack.

(68 calories per serving) 1 serving=1 Bread exchange





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NOTES : Original Source unknown