Post by JJ Judkins on Jul 8, 2006 14:17:11 GMT -6
* Exported from MasterCook *
100% Whole Wheat Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast/ Brunch Fleischmann's Yeast
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups whole wheat flour (8 to 8 1/2 cups)
2 packages Fleischmann's® Active Dry Yeast or Rapid Rise Yeast
2 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 cups water
1/4 cup honey
1/4 cup vegetable oil
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- × 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake at 375ºF for 35 to 45 minutes or until done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 177 Calories; 4g Fat (17.0% calories from fat); 6g Protein; 33g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 232mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26182 26366 0 0 0 0 0