Whole Wheat Bread

Ingredients

1C                            Milk                                    

3T                            Sugar

2pkg                         Active dry yeast                                          

4t                             Salt

452g (4C)                Whole wheat flour  divided use

390g (3-1/4C)          AP flour depending on the day divided use      

5T                            Butter                                                       

1/3C                         Molasses

1-1/4C                      Warm water

Process

Scald the milk

Stir in the sugar, salt, butter, and molasses

Cool to lukewarm

Measure the warm water into a large warm bowl

Sprinkle of crumble in the yeast and stir until dissolved

Stir in the lukewarm milk mixture, 226g (2C) whole wheat flour, and 240g (2C) of AP flour

Beat until smooth

Add enough remaining flour to make a soft dough (add 113g(1C) whole wheat, 120g(1C) AP, and if that is not enough add whole wheat until it is a soft dough)

Turn out onto a lightly floured board and knead until smooth and elastic (8 to 10 minutes)

Place in a greased bowl and turn to grease the top

Cover and let rise in a warm place (80-85F) until doubled in bulk (about 1 hour)

Punch down and divide in half

Shape into loaves

Place in two greased 9”x5”x3” bread pans

Cover and let rise until doubled  (about 1 hour(

Bake at 400F for 29 minutes or until done

Remove from pans and cool on a wire rack

Makes two loaves