One Hundred Percent Whole Wheat Bread

This robust whole wheat bread offers a satisfying chew and rich, earthy flavor profile enhanced by molasses and scalded milk. Perfect for hearty sandwiches or toasted with butter, it serves as a wholesome staple for any home kitchen. The scalding process improves the texture of the whole wheat flour, resulting in a softer crumb than typical dense whole grain loaves. Ideal for breakfast, dinner sides, or freezing for later use, this recipe delivers consistent results with pantry staples. Enjoy the aroma of fresh baking filling your home while creating a nutritious addition to your daily meals.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 6

Calories: 3336.9

Dietary: Vegetarian

Description

This robust whole wheat bread offers a satisfying chew and rich, earthy flavor profile enhanced by molasses and scalded milk. Perfect for hearty sandwiches or toasted with butter, it serves as a wholesome staple for any home kitchen. The scalding process improves the texture of the whole wheat flour, resulting in a softer crumb than typical dense whole grain loaves. Ideal for breakfast, dinner sides, or freezing for later use, this recipe delivers consistent results with pantry staples. Enjoy the aroma of fresh baking filling your home while creating a nutritious addition to your daily meals.

Ingredients

2/3 cup Water
3 package Yeast
1 tablespoon Sugar
8 cup Scalded Milk
2/3 cup Shortening
1 cup Sugar
1/2 cup Molasses
2 tablespoon Salt
12 cup Whole Wheat Flour

Directions

1
Dissolve the yeast in 2/3 cup of warm water and set aside while the milk cools.
2
Dissolve 1 cup of sugar into the hot scalded milk, then allow the mixture to cool until lukewarm.
3
In a large bowl, combine the cooled milk mixture, yeast water, shortening, molasses, salt, and remaining sugar.
4
Gradually add the whole wheat flour, mixing until a stiff dough forms.
5
Turn the dough out onto a floured surface and knead for about 5 minutes, adding more flour if the dough is too sticky.
6
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, approximately 1 1/2 to 2 hours.
7
Punch down the dough, divide into 6 portions, and shape into loaves.
8
Place loaves in greased pans, cover, and let rise until doubled in size.
9
Bake at 375&# 194;Â°F (191ÃÂ°C) for 40 minutes, or until the bread sounds hollow when tapped on the bottom.
10
Remove from pans and place on a wire rack to cool completely before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3336.9kcal

% Daily Value *
Total Fat 62.8g97%
Saturated Fat 19.8g99%
Cholesterol 9.6mg4%
Sodium 29490.3mg1229%
Total Carbohydrate 633.1g212%
Dietary Fiber 72.0g288%
Sugars 118.3g
Protein 109.9g220%

* 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 a variation, fold in 1 cup of raisins or chopped walnuts during the kneading process.

This bread freezes well; wrap cooled loaves tightly in plastic and foil for storage up to 3 months.

Ensure the milk is cooled to lukewarm before adding yeast to prevent killing the yeast cells.

Keywords: whole wheat, bread, molasses, yeast, scalded milk, hearty, rustic, homemade, baking, vegetarian, healthy, grain, loaf, flour, shortening

Read it online: https://www.chefs-mate.com/recipe/one-hundred-percent-whole-wheat-bread/