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Whole Wheat Bread     Back to Breads     Printer Friendly Page

Recipe By: Orville
Preparation Time 4:00

Bread Making Class

Makes 2 loaves and 20 rolls

1/8 cup yeast (dry) -- (3 packets)
1 tablespoon sugar
1 cup hot tap water -- about 100 degrees

1 egg
1/3 cup brown sugar
1/4 cup shortening
1 teaspoon salt
1/4 cup honey
1/4 cup molasses
2 cups milk -- warmed
5 cups whole wheat flour -- (more as required)
2 1/2 cup white bread bread flour

Mix yeast and 1 tablespoon sugar in 1 cup hot (100 degrees) tap water. Set aside and let yeast activate. Mix egg, shortening, salt, sugar, honey, molasses, and 2 1/2 cups of white flour. Start mixing. Add yeast mixture and 2 cups of whole wheat flour. Mix on low. Alternate milk and rest of flour. Continue to mix until dough balls on hook. Dough should not stick to your finger when touched. Add more flour as needed to get proper dough consistency. Drop dough on a floured surface and kneed slightly and form a ball. Place dough ball in a large bowl that has the surface coated with butter. Cover dough with a towel and let double in size. After dough has doubled pour on to a lightly floured surface cut dough into three 24 oz balls, or 2 24 oz balls and about 20 2 oz balls for rolls. Take a dough ball and roll out to about 8" X 10". Roll the dough into a loaf and seal the ends and bottom by pinching the dough until sealed. For rolls form the 2 oz pieces into balls and place on a buttered baking sheet or one lined with baking paper. Brush tops of rolls with melted butter. Place loaves in bread pans and brush with melted butter. Leave uncovered and let dough double in size. Place pans in a 350 degree oven and bake (40 to 50 minutes) until desired color is attained. Remove bread from pans and place on cooling racks. Let cool completely and then slice. Rolls will bake for about 20 minutes. This bread stores very well in the freezer.