Bread, Whole Wheat With Powdered Milk
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 162.2
- Total Fat: 4.2 g
- Cholesterol: 0.4 mg
- Sodium: 205.2 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.8 g
- Protein: 4.9 g
View full nutritional breakdown of Bread, Whole Wheat With Powdered Milk calories by ingredient
Introduction
This is a hearty bread which is perfect for toast or open-faced sandwiches. Quick and easy to make. This is a hearty bread which is perfect for toast or open-faced sandwiches. Quick and easy to make.Number of Servings: 36
Ingredients
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2 Tablespoons Brown Sugar
2 Packages or 2 Tablespoons Active Dry Yeast
1 Cup Warm Water
9 Cups Whole Wheat Flour
1 Cup Dry Powdered Milk
1 Tablespoon Salt
1/2 Cup Plus 1 Tablespoon Corn or Vegetable Oil
1/2 Cup Plus 1 Tablespoon Honey
3 Cups Warm Water
Directions
In a 2-cup measuring cup, combine the 2 tablespoons of brown sugar, the 2 packages of yeast, and the 1 cup of warm water. Use the larger measuring cup because the yeast will form a foam and expand.
In a large mixing bowl, measure 8 cups of whole wheat flour. Measure separately another 1 cup of the flour to be added to the dough last.
To the 8 cups of flour, mix in powdered milk, salt, oil and honey. Add 3 cups of warm water and mix well. Add yeast mixture and mix again. Add the separate 1 cup of flour last. Mixture will be stiff, so the last cup of flour can be incorporated into the dough by hand if you wish -- be sure to flour or oil your own hands first to avoid sticky hands.
Immediately, divide the dough into three greased bread loaf pans and press down so that dough is even in pans.
Set the three loaf pans in the oven leaving space between them and centered. Cover them with a clean DAMPENED cloth. Close the oven and turn heat on to 200 degrees. When oven lights, let it warm for 1 minute ONLY. Shut the oven off.
Without opening oven door, let bread rise for 15 minutes. After the 15 minutes, remove the cloth. Without removing the bread, shut the oven door and relight the oven to 350 degrees. Let bake for approximately 40 minutes. Check for doneness with toothpicks or by pressing centers of loaves for spring.
When finished baking and while still hot, tap out the loaves and cool on wire racks. For easier slicing, at this time you can brush the loaves with a small amount of melted butter.
Recipe makes 36 slices (12 slices per loaf).
Number of Servings: 36
Recipe submitted by SparkPeople user PATTIJOHNSON.
In a large mixing bowl, measure 8 cups of whole wheat flour. Measure separately another 1 cup of the flour to be added to the dough last.
To the 8 cups of flour, mix in powdered milk, salt, oil and honey. Add 3 cups of warm water and mix well. Add yeast mixture and mix again. Add the separate 1 cup of flour last. Mixture will be stiff, so the last cup of flour can be incorporated into the dough by hand if you wish -- be sure to flour or oil your own hands first to avoid sticky hands.
Immediately, divide the dough into three greased bread loaf pans and press down so that dough is even in pans.
Set the three loaf pans in the oven leaving space between them and centered. Cover them with a clean DAMPENED cloth. Close the oven and turn heat on to 200 degrees. When oven lights, let it warm for 1 minute ONLY. Shut the oven off.
Without opening oven door, let bread rise for 15 minutes. After the 15 minutes, remove the cloth. Without removing the bread, shut the oven door and relight the oven to 350 degrees. Let bake for approximately 40 minutes. Check for doneness with toothpicks or by pressing centers of loaves for spring.
When finished baking and while still hot, tap out the loaves and cool on wire racks. For easier slicing, at this time you can brush the loaves with a small amount of melted butter.
Recipe makes 36 slices (12 slices per loaf).
Number of Servings: 36
Recipe submitted by SparkPeople user PATTIJOHNSON.
Member Ratings For This Recipe
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CD3572557
