100% Whole Wheat Bread #8
100% Whole Wheat Bread #8 is a home-style recipe made with Whole Wheat Flour, Fleischmann S Active Dry Yeast Or Rapid Rise Yeast, Salt, Milk, Water, and Honey. Serves 1.
재료
- 8.0 cup Whole Wheat Flour
- 2.0 pkg Fleischmann S Active Dry Yeast Or Rapid Rise Yeast
- 2.5 tsp Salt
- 1.5 cup Milk
+ 재료 3개 더 — 무료 가입하고 모두 보기.
조리법 (미리보기)
- 1
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
- 2
Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake at 375F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks.