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| This bread to me is hands down the BEST whole wheat bread in the WORLD I have used this recipe since 1987 when it was on the back of a flour bag )) ummm GOOD! |
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| 1 pkg. |
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active dry yeast |
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| 1/4 cup |
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warm water (105° - 115°) |
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| 1 1/2 cup |
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hot water (120° - 130°) |
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| 1/3 cup |
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brown sugar, packed |
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| 3 Tbs |
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Shortening |
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| 2 tsp |
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Salt |
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| 2 cup |
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whole wheat flour |
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| 3 cup |
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white flour |
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| Dissolve yeast in warm water (105° - 115°); set aside. In large bowl combine hot water (130°), sugar, shortening and salt; cool to lukewarm. Stir in whole wheat flour and 1 cup of the white flour; beat well. Stir in dissolved yeast. Mix in enough remaining white flour to make moderately – stiff dough. Turn out onto lightly – floured surface; knead until smooth and elastic, 10-12 minutes. Shape dough into ball. Place in greased bowl, turning to grease top. Cover; let rise until double, 75-90 minutes. Punch down; divide in half. Shape into smooth balls; cover, let rest 10 minutes. Shape into loaves; place in 2 greased 9x5x3 – in. loaf pans. Cover; let rise until double, 60-75 minutes. Bake in 350° oven 30 minutes or until done.
Darlys Orth, Ames
First Place, 1987 Bread and Rolls, Whole Wheat Bread
Try this hot sliced with cream cheese and blackberry jam )) |
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| Servings: 1 |
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| Recipe Source |
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Author: Darlys Orth, Ames winner Iowa state fair 1987 Source: Paula ARG Kernachan
Iowa's Best Whole Wheat Bread Recipe 1987
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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