This classic whole wheat bread is a comforting staple for any home kitchen. Made with scalded milk and molasses, it offers a tender crumb and a subtle sweetness that balances the earthy flavor of whole wheat flour. The addition of shortening ensures a soft texture, while the yeast gives it a beautiful rise. This loaf is perfect for making homemade sandwiches, serving alongside soups, or simply toasting for breakfast. It pairs wonderfully with butter, jam, or as part of a hearty brunch spread. Easy to make with pantry staples, this recipe yields multiple loaves, making it great for sharing with family and friends.
Whole Wheat Bread
Description
This classic whole wheat bread is a comforting staple for any home kitchen. Made with scalded milk and molasses, it offers a tender crumb and a subtle sweetness that balances the earthy flavor of whole wheat flour. The addition of shortening ensures a soft texture, while the yeast gives it a beautiful rise. This loaf is perfect for making homemade sandwiches, serving alongside soups, or simply toasting for breakfast. It pairs wonderfully with butter, jam, or as part of a hearty brunch spread. Easy to make with pantry staples, this recipe yields multiple loaves, making it great for sharing with family and friends.Ingredients
Directions
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Dissolve yeast in 2/3 cup of warm water and set aside.
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Heat milk until scalded, then cool slightly.
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Dissolve sugar in the hot milk.
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Combine yeast mixture, milk mixture, molasses, salt, and shortening in a large bowl.
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Gradually add whole wheat flour, mixing until a dough forms.
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Turn dough out onto a floured surface and knead for 5 to 10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
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Punch down dough and divide into 6 equal portions.
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Shape each portion into a loaf and place in greased loaf pans.
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Cover and let rise again until doubled, about 45 minutes.
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Preheat oven to 375&# 194;°F (190ðC).
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Bake loaves for 40 minutes or until golden brown and hollow-sounding when tapped.
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Remove from pans and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 569.7kcal
- % Daily Value *
- Total Fat 44.8g69%
- Saturated Fat 17.0g85%
- Cholesterol 9.6mg4%
- Sodium 192.0mg8%
- Total Carbohydrate 27.8g10%
- Dietary Fiber 0.0g0%
- Sugars 27.8g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For variation, fold in 1 cup of raisins or chopped walnuts when kneading the dough.
This bread freezes well. Wrap cooled loaves tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw at room temperature or toast directly from frozen.
Ensure milk is scalded (heated to just below boiling) to deactivate enzymes that can interfere with gluten formation, then cool to lukewarm before adding yeast to avoid killing the yeast.
