Whole Wheat Bread

  • 1 package yeast
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 4 cups white flour
  • Sprinkle yeast on water and stir to dissolve.
  • Add shortening, sugar, and salt.
  • Put into warmed mixer bowl and attach dough hook.
  • Add all whole wheat flour and 2 1/2 cups white flour a spoonful at a time with mixer on Speed 2.
  • Mix until well blended.

  • Add remaining 1 1/2 cups white flour a spoonful at a time until dough cleans sides of bowl--about 3 minutes.
  • Knead on Speed 2 for 7 to 10 minutes longer, or until dough is smooth and elastic.

  • Oil bowl using saran wrap to spread.
  • Place dough in bowl turning over to oil top
  • Cover with oiled saran wrap and let rise in warm place until doubled--about 1 1/2 hours.

  • Punch down. Turn onto lightly floured board and knead a few seconds until more manageble.
  • Divide in half and round each half into a ball.
  • Cover with oiled saran wrap and let rest 10 minutes.

  • Shape loaves by rolling out dough into rectangle and then roll rectangle into loaf.
  • Place in greased pans 9x5x3.
  • Let rise covered with oiled saran wrap until dough reaches top of pan on sides and the top of loaf is well rounded above pan--about 1 1/4 hours.

  • Bake at 375° for about 45 minutes total covering loosely with foil for the last 20 minutes if necessary to avoid over browning.

    Recipe from Esther Hogans; Sierra College

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