ONE RISE WHOLE WHEAT BREAD

By stepjo7269

Preserved Traditions from St. Andrews School in Jackson, MS
Mrs. John (Charlotte) Paul

Ingredients

• Directions:
• 2 2 2 packages dry yeast
• 3/4 3/4 3/4 c. warm water
• 1 1/4 1 1/4 1/4 c. buttermilk at room temp or a little warmer (important)
• 1 1/2 1 1/2 1/2 c. all purpose flour
• 3 3 3 c. whole wheat flour
• 1/4 1/4 1/4 c. shortening or butter
• 1/4 1/4 1/4 c. honey or molasses or brown sugar
• 2 2 2 t. baking powder
• 2 2 2 t. salt
• 1/2 until well absorbed with wooden spoon. Stir in remaining whole wheat flour, 1/2 c. at a time.
• 10 to your hands when the mixture becomes too thick. Sprinkle counter with flour and kneed dough for about 10 minutes. It will be slightly sticky, but easy to handle. Add more flour if necessary.
• 2 dough into 2 balls. Roll out each half in a rectangle the width of your bread pans. Roll up jelly roll fashion and place seam down in greased pan. Brush lightly with butter.
• 1 rise in a warm place until double in bulk (approx. 1 hour).
• to 350 to 350 F.
• 30 for 30 minutes or until loaf sounds hollow when thumping the bottom crust.

Preparation

Step 1

●Clay pans are really the best.