Whole Wheat Bread
This large quantity recipe makes six loaves of whole wheat bread.
8 cups milk
1 cup granulated sugar
2/3 cup vegetable shortening
3 (.25-ounce) packages active dry yeast or 2 tablespoons plus 3/4 teaspoons
2/3 cup water
1 tablespoon granulated sugar
1/2 cup molasses
2 tablespoons salt
12 cups whole wheat flour
- Scald milk, cool, then add 1 cup sugar and shortening; stirring to dissolve. In a small bowl, stir yeast in water with 1 tablespoon sugar. Add yeast mixture to cooled scaled milk mixture.
- In a large bowl, stir the yeast mixture with molasses, salt, and whole wheat flour; mix well. Turn dough out and knead for about 10 minutes. Place in a greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 to 2 hours. Punch down and shape into 6 loaves, then let rise until doubled in bread pans.
- Bake in a preheated oven at 375°F (190°C) for 40 minutes. Cool on wire racks before slicing.
Makes 6 loaves.