100% Whole Wheat Bread

By LPGerrald

This hearty bread is best made from stone-ground wheat flour. Dennis' mom, Maxine Gerrald, has made it for over 50 years.

Ingredients

• 2 1/3 cups lukewarm water
• 3 tablespoons melted shortening
• 1 tablespoon salt
• 1/2 cup brown sugar or honey
• 2 pkg. dry yeast
• 5 cups unsifted whole wheat flour
• (add 3 heaping Tbsp powdered milk and 1 egg for softer, richer bread)

Details

Servings 3

Preparation

Step 1

Place lukewarm water in large mixer bowl. Add yeast and sugar. Let set 2-3 minutes until bubbly. Add salt and melted shortening. Stir in 3 cups flour and beat about 2 minutes. Add enough of the remaining flour until dough comes together. Turn out on floured surface and knead 2-3 min. Place in a greased bowl, turning to grease top. Cover and let rise until doubled (about 1 hour).

Punch dough down and make into loaves or rolls. Place in 3 greased loaf pans or 3 greased baking sheets. Let rise until doubled (1-2 hours). Bake in preheated 350 degree oven until golden brown and loaves sound hollow when thumped (or 12-15 minutes for rolls). Remove loaves from oven and brush with melted butter. Remove from pans and wrap at once in waxed paper to cool. (Serve rolls immediately)