Whole Wheat Bread Recipe

Whole Wheat Bread Directions

Preheat Oven.

Heat the water to warm, (should register 120°F when tested with a candy thermometer). Place the warm water into a large mixing bowl. Add the yeast to the water and stir until it dissolves. Add the honey, shortening and salt. Mix well with the mixer on low speed. Add the whole wheat flour to the water mixture. Beat with mixer until smooth. Add the all-purpose flour 1/2 cup at a time until the dough is easy to work with. Turn the dough out onto a lightly floured surface. Knead in enough of remaining flour to make dough smooth and no longer sticky. Place the kneaded dough into a greased bowl. Turn the dough over one time to grease the top. Cover dough with a clean towel. Let rise in warm place until it doubles in bulk, takes 1 – 1 1/2 hours. Poke dough with two fingers. Cut whole wheat bread dough in half. Roll each half of the dough and shape into two loaves. Place shaped loaves into greased loaf pans. Place the seem side down into the pan. Cover with a clean towel and let rise until whole wheat bread dough doubles in bulk, about 1 to 1 1/2 hours. Bake whole wheat bread in a preheated oven for allotted time or until deep golden brown. When the bread loaf sounds hollow when tapped with fingers, it's done. Place onto wire racks to cool.

Recipe Yields: 2 loaves