WHOLE WHEAT BREAD

Ingredients

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 1-2/3 oz 1/4 cup 1/3 tbsp
WATER,WARM 12-1/2 oz 1-1/2 cup
WATER 4-1/8 lbs 2 qts
MILK,NONFAT,DRY 4-1/2 oz 1-7/8 cup
SUGAR,GRANULATED 10-5/8 oz 1-1/2 cup
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
FLOUR,WHEAT,BREAD 4-1/4 lbs 3 qts 2 cup
FLOUR,WHOLE WHEAT 3-1/2 lbs 3 qts 1 cup
SHORTENING,SOFTENED 7-1/4 oz 1 cup

Method

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Stir. Set aside for
use in Step 4.
2 Place water, milk, sugar, and salt in mixer bowl. Using dough hook, mix at low speed about 1 minute until blended.
3 Combine flours thoroughly; add to liquid in mixer bowl. Using dough hook, mix at low speed 1 minute or until the dry ingredients
are incorporated into liquid.
4 Add yeast solution; mix at low speed for one minute.
5 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed for 10 to 15 minutes or until dough is smooth and
elastic. Dough temperature should be 78 F. to 82 F.
6 FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk.
7 PUNCH: Fold sides into center and turn dough completely over. Let rest 15 minutes.
8 PROOF: At 90 F. to 100 F. for about 1 hour or until double in size.
9 BAKE: 35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done on high fan, open vent.
10 When cool, slice 25 slices, about 1/2-inch thick, per loaf.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
158 cal 29 g 5 g 3 g 0 mg 288 mg 25 mg

Portion

2 Slices

Yield

100


( categories: )