It’s been a while since I’ve blogged about cooking, so I thought it might be time for another recipe. This one is an old favorite! This Whole Wheat Bread II Recipe is perfect for those who want to cut down on their carbs or gluten intake. It also happens to be vegan and dairy free too! Give this bread a try the next time you’re in the kitchen and let me know what you think of it in the comments below!
prep: 20 mins, cook: 35 mins, additional: 1 hr 30 mins, total: 1 hr 85 mins, Servings: 48, Yield: 4 loaves
3 (.25 ounce) packages active dry yeast
1 cup hot water
⅓ cup shortening
6 cups bread flour
4 cups warm water (110 degrees F/45 degrees C)
4 tablespoons white sugar
1 cup packed brown sugar
6 cups whole wheat flour
4 teaspoons salt
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.
Per Serving: 86 calories; protein 2.2g; carbohydrates 16.6g; fat 1.7g; sodium 196mg.