It's so satisfying to bake a whole wheat bread recipe. You just know you're preparing a food that's both delicious and healthy.
Trivia: Wheat is a good source of calcium,Iron,fiber and other minerals like selenium. Since the bran has not been removed from whole wheat, it contains more fiber and more nutrients than white flour.
Whole Wheat Bread Recipe
This recipe makes two loaves of whole wheat bread.
1 cup scalded milk
1 cup cold water
1 tsp sugar (first amount)
1 tsp granular yeast
2 tbsp shortening
3 tbsp sugar (second amount)
1/2 cup of wheat germ
3 cups whole wheat flour. Stone ground is ideal
1 1/2 cups all purpose flour, divided
Scald milk. Remove immediately from heat when bubbles begin to form at the edges. Add cold water. Place 1 cup of this diluated milk into a bowl., Add 1 tsp sugar, stir, and sprinkle yeast oer top. Returning to the milk in the pot used for scalding and stir in the shortening, three tablespoons of sugar and sald. Cover and let stand.
Measure the whole wheat flour, 1 1/4 cup of white flour and wheat germ into a large bowl. Mix. When the yeast is foamy, addthe yeast liquid to the milk mixture in the pot and pour over the dry ingredients and mix. Sprinkle kneading board with 1/4 cup of flour. Turn dough onto kneading oard and knead 200 times, or about ten minutes. Return to bowl. Put in cold oven. On shelf below place a large shallowpan that is 3/4 full of boiling water. Let rise for 1 1/2 hours.
Punch down dough and cut in half. Roll each half out to 1/2 inch thickness. Roll up like a jelly roll and place in oiled loarf pans, 8 1/2" by 4 1/2" inches. Tuck in the ends. Place in cold oven. Again place the p;an of boiling water, replenish it with boiling hot water again. Close the oven door. Let rise 1 1/2 hours. Remove from oven. Remove water pan. Turn heat to 400 °r; and bake ten minutes. Reduce heat to 375 ° F and bake this whole wheat bread recipe about twenty minutes longer.