There's nothing like home made whole wheat bread on a cold, wintery day in Saint-Lazare, Quebec - Canada!!
Whole Wheat Bread – makes 2 loaves
1 cup warm water
2 teaspoons sugar
2 packages or 2 tablespoons Fleischmann’s Active Dry Yeast
½ cup water
¾ cup milk
1/3 cup molasses
1/3 cup butter
3 tablespoons sugar
4 teaspoons salt
4 ½ cup unsifted whole wheat flour
2 ¾ cups unsifted all-purpose white flour (about)
Measure 1 cup of warm water into a large bowl. Stir in 2 teaspoons sugar and yeast. Let stand 10 minutes, and then stir well.
Meantime, combine ½ cup water, milk, molasses and butter in a saucepan. Heat over low heat until liquids are warm and butter melts. Stir in 3 tablespoons sugar and salt.
Add liquids to dissolved yeast. Combine flours. Add 2 ½ cups of flour to liquids. Beat until smooth. Stir in an additional 4 ½ cups (about) of flour mixture to make a soft dough, (if necessary, add additional white flour to obtain desired dough). Turn dough out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk (about 1 hour).
Punch dough down, turn out onto lightly floured board. Divide in half. Shape into loaves and place into 2 greased loaf pans. Cover and let rise in warm place, free from draft – until double in bulk (about 1 hour).
Bake in hot over (400 degrees) about 25-30 minutes or until done. Remove from pans and cool on wire racks. I bake for about 20 minutes.
Recipe is from Fleischmann’s “Creative World of Baking” booklet. Published by Standard Brands Canada Limited.