Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 80
- Amount Per Serving
- Calories: 70.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 176.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.1 g
View full nutritional breakdown of Whole Wheat Bread calories by ingredient
Introduction
For this recipe you'll want a mixer with a 500 to 800 watt motor. This recipe makes 12 lbs of whole wheat dough and it can be tough on a machine! For this recipe you'll want a mixer with a 500 to 800 watt motor. This recipe makes 12 lbs of whole wheat dough and it can be tough on a machine!Number of Servings: 80
Ingredients
-
6 cups warm water (105 to 110 degrees)
1 1/2 TBS salt
1/2 cup canola or olive oil
1/2 cup honey or black strap molasses
3 TBS instant active dry yeast
12 to 15 cups whole wheat flour
Directions
Pour warm water in mixer. Add salt, molasses and oil and yeast. Turn on mixer and begin to add wheat. After adding 6 cups of wheat, and the dough is well mixed, turn off mixer and cover. Allow to sit for 10 minutes. This is "sponging" the dough.
After 10 minutes, turn the mixer back on speed 1 and continue to add the rest of the flour, 1 cup at a time. Once all the flour is added turn mixer up to speed 2 and allow to knead for 6 minutes. Do NOT over-knead!
When kneading is complete turn dough out onto a slightly floured surface and knead for 3 minutes to press out air bubbles. Divide into 4 equal pieces and form each section into a loaf.
Place into bread pans sprayed with non stick cooking spray. Using a sharp knife or scissors, slit the top of each loaf. This allows better rising. You can slit it right down the middle or snip X's in the top with scissors. Get creative! Come up with your own unique signature snip! :-) Just don't cut too deep.
Place in a warm spot, cover with a clean clothe and allow to rise until doubled in size. Approx. 30 to 45 minutes.
Preheat oven to 350 degrees. Bake for 26 to 30 minutes. Cooking times vary according to oven. 20 slices per loaf.
Number of Servings: 80
Recipe submitted by SparkPeople user MOMIDAZED.
After 10 minutes, turn the mixer back on speed 1 and continue to add the rest of the flour, 1 cup at a time. Once all the flour is added turn mixer up to speed 2 and allow to knead for 6 minutes. Do NOT over-knead!
When kneading is complete turn dough out onto a slightly floured surface and knead for 3 minutes to press out air bubbles. Divide into 4 equal pieces and form each section into a loaf.
Place into bread pans sprayed with non stick cooking spray. Using a sharp knife or scissors, slit the top of each loaf. This allows better rising. You can slit it right down the middle or snip X's in the top with scissors. Get creative! Come up with your own unique signature snip! :-) Just don't cut too deep.
Place in a warm spot, cover with a clean clothe and allow to rise until doubled in size. Approx. 30 to 45 minutes.
Preheat oven to 350 degrees. Bake for 26 to 30 minutes. Cooking times vary according to oven. 20 slices per loaf.
Number of Servings: 80
Recipe submitted by SparkPeople user MOMIDAZED.