Whole Wheat Bread - from scratch

Whole Wheat Bread - from scratch
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 87.9
  • Total Fat: 1.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 145.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Whole Wheat Bread - from scratch calories by ingredient
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Number of Servings: 32


    2 cups all purpose flour
    1-1.5 cups all purpose flour
    2 cups whole wheat flour
    2.25 teaspoons dry active yeast or 1 envelope
    1.75 cup water
    1/3 cup organic sugar
    3 tablespoons shortening
    2 teaspoons kosher salt


In a large mixing bowl combine 2 cups all purpose flour and yeast.
Heat water, sugar, shortening and salt just until warm (115-120 F), stirring constantly. Ass to four mixture.
Beat at low speed for 30 seconds, scraping sides of bowl. Beat for 3 minutes on high.
Stir in the whole wheat flour and as much of the 1-1.5 cups all purpose flour that you can with a spoon.
On a lightly floured surface knead in remaining all purpose flour to make a moderately stiff dough, about 6-8 minutes. Shape into a ball into a lightly greased bowl; turn once.
Cover, let rise is a warm area until double in size, about 1-1 and half hours.
Punch dough down, turn our on a lightly floured surface and divide in half. Cover and let rest for another 10 minutes.
Shape into loaves and place in 2 greased loaf pans. Cover, let rise until nearly double, about 1 hour.
Bake at 375 for 25 minutes, cover loaves with foil and bake another 20 minutes.

Serving Size: Makes 2 loaves 16 slices each or 32 slices total

TAGS:  Vegetarian Meals |

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