I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually prepare the dough, and my mom bakes it. —Freida Stutman, Fillmore, New York
Whole Wheat Bread
Whole Wheat Bread
Prep Time
20 min
Cook Time
40 min
Yield
2 loaves (16 pieces each)
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 3 cups warm water (110° to 115°), divided
- 3/4 cup canola oil
- 1/4 cup sugar
- 1/4 cup molasses
- 1 tablespoon salt
- 7 to 7-1/2 cups all-purpose flour
- 3 cups whole wheat flour
Directions
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 350°. Bake until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts
1 piece: 168 calories, 6g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 4g protein.
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