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This robust whole wheat bread is a staple for those who love deep, earthy flavors. Infused with molasses and sweetened with sugar, it offers a satisfying chew and a dark, inviting crumb. The use of scalded milk ensures the dough stays tender while the yeast activates perfectly. It&# 226;ÂÂs an excellent choice for hearty sandwiches, crusty toast, or simply enjoyed with butter. The recipe yields multiple loaves, making it ideal for batch baking and freezing. Enjoy the rustic aroma filling your kitchen as it bakes to perfection.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 3336.9
Dietary: Vegetarian
Description
This robust whole wheat bread is a staple for those who love deep, earthy flavors. Infused with molasses and sweetened with sugar, it offers a satisfying chew and a dark, inviting crumb. The use of scalded milk ensures the dough stays tender while the yeast activates perfectly. It&# 226;€™s an excellent choice for hearty sandwiches, crusty toast, or simply enjoyed with butter. The recipe yields multiple loaves, making it ideal for batch baking and freezing. Enjoy the rustic aroma filling your kitchen as it bakes to perfection.
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. 1
    Heat the milk until it just begins to steam, then remove from heat and let cool slightly so it is warm but not hot enough to kill yeast.
  2. 2
    In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water; let stand for 5-10 minutes until foamy.
  3. 3
    In a large mixing bowl or stand mixer, combine the warm scalded milk, remaining 1 cup sugar, molasses, shortening, and salt until well blended.
  4. 4
    Stir in the activated yeast mixture.
  5. 5
    Gradually add the whole wheat flour, mixing until a stiff dough forms that pulls away from the sides of the bowl.
  6. 6
    Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour only if the dough is too sticky.
  7. 7
    Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
  8. 8
    Punch down the dough to release air, then divide into 6 equal portions.
  9. 9
    Shape each portion into a loaf and place into greased 9x5-inch loaf pans.
  10. 10
    Cover the loaves and let rise again for 45-60 minutes, or until they crown just above the rim of the pans.
  11. 11
    Preheat oven to 375ðF (190ðC).
  12. 12
    Bake the loaves for 35-40 minutes, or until the tops are deep brown and the bread sounds hollow when tapped on the bottom.
  13. 13
    Remove from pans immediately and cool completely on wire racks before slicing to prevent gummy texture.

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.

Keywords: whole wheat, molasses, bread, yeast, scalded milk, hearty, homemade, baking, loaf, rustic, vegetarian, comfort food, artisan, flour, shortening
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-bread/