One Rise Whole Wheat Bread

 

It takes more time to make whole wheat bread than a bread made with all-purpose flour. Since stone-ground whole wheat flour is coarser and heavier. the dough must be kneaded for 10 to 15 minutes to produce loaves with an even texture. Each rising also takes longer.

 

3-1/2 C. scalded milk

1 1/2 T. salt

2 T. molasses

3 T. shortening

2 T. yeast

1/2 C. warm water

1/4 tsp. sugar

5-1/2 – 6 C. whole wheat flour

4 T. honey

2-1/2 C. white flour

 

Dissolve yeast in warm water and sugar. Add salt. honey, molasses and shortening to scalded milk and cool to lukewarm. Stir in 2 C. flour and beat with a mixer. Add yeast and mix well. Add rest of flour 1 C. at a time (just enough so you can handle it). Knead 15 minutes. Put in pans and let rise 45 minutes (doesn’t need to rise twice). Bake at 425 for 15 minutes then turn down to 325 for 45 minutes. Makes 3 small loaves.