Recipe provided by Montana State University Extension.
- 1 envelope or 1 tablespoon yeast
- 2 3/4 cups warm water (100° to 110°)
- 1/2 cup brown sugar
- 1/4 cup shortening or vegetable oil
- 3 cups whole wheat flour
- 5 cups all-purpose flour
Soften yeast in 1/4 cup water in cup. In large bowl, mix 2 1/2 cups warm water, sugar, salt, shortening, whole wheat flour and 1 cup all-purpose flour. Add softened yeast and beat well. Add enough of remaining flour to make smooth dough. Place on lightly floured surface and let rest for 10 minutes. Knead for 10 minutes until smooth and satiny. Place in lightly greased bowl. Cover and let rise in warm place until double (1 to 1 1/2 hours). Punch down. Cut in half, shape into two loaves. Bake at 375° for 30 to 35 minutes. Tip: Keep wheat bread dough as sticky as you can — too much flour dries it out quickly. If needed, use a little vegetable oil to prevent dough from sticking.
Posted in Breads and Pastries