Old-Time Whole Wheat Bread Recipe
This Old-Time Whole Wheat Bread recipe captures the essence of traditional baking while embracing the benefits of whole grains, making it an excellent choice for those looking to enjoy homemade bread that is both hearty and healthy. Ideal for sandwiches or simply toasted with butter, this bread not only nourishes but also fills the home with an irresistible aroma. Let’s embark on this delightful baking journey together!
Recipe Details
| Detail | Description |
|---|---|
| Total Time | 2 hours 40 minutes |
| Prep Time | 2 hours |
| Cook Time | 40 minutes |
| Recipe Category | Yeast Breads |
| Servings Yield | 2 loaves |
| Calories | 2202.4 |
Keywords
- Breads
- Low Cholesterol
- Healthy
- Oven
- Less than 4 hours
Nutritional Information
| Nutrient | Amount |
|---|---|
| Total Fat | 32.4 g |
| Saturated Fat | 7.5 g |
| Cholesterol | 0 mg |
| Sodium | 3535 mg |
| Carbohydrates | 425.4 g |
| Dietary Fiber | 31.9 g |
| Sugars | 54.5 g |
| Protein | 59.7 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 5 cups |
| Dry yeast | 2 packets (or 2 ¼ teaspoons) |
| Warm water | 2 ¾ cups |
| Brown sugar | ½ cup |
| Shortening | ¼ cup |
| Salt | 1 teaspoon |
| Whole wheat flour | 3 cups |
Instructions
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Combine Dry Ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour and the dry yeast. This will create a solid foundation for the dough, ensuring the yeast is evenly distributed.
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Prepare Wet Mixture: In a saucepan, combine the warm water, brown sugar, shortening, and salt. Heat the mixture gently until the shortening melts and the mixture reaches a temperature of 115-120 degrees Fahrenheit. This step is crucial as the warmth activates the yeast, creating a perfect environment for rising.
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Combine Mixtures: Pour the warm liquid mixture into the bowl containing the dry ingredients. Mix thoroughly until combined.
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Mix the Dough: Using an electric mixer fitted with a dough hook, beat the mixture on low speed for about ½ minute to ensure all ingredients are combined. Then, increase the speed to high and mix for approximately 3 minutes, allowing the dough to develop.
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Incorporate Whole Wheat Flour: Gradually add the whole wheat flour to the mixture, followed by enough of the remaining all-purpose flour until the dough forms a moderately stiff consistency. The dough should start pulling away from the sides of the bowl.
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Knead the Dough: Transfer the dough to a floured surface and knead for about 10 to 12 minutes. The kneading process is essential for developing gluten, which gives the bread its structure and chewy texture. The dough should become smooth and elastic.
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First Rise: Place the kneaded dough in a large greased bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free location until it doubles in size, approximately 1 hour.
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Punch Down and Divide: Once the dough has risen, gently punch it down to release the air. Divide the dough in half and cover each piece with a towel to rest for about 10 minutes. This rest period allows the gluten to relax, making it easier to shape the loaves.
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Shape the Loaves: After resting, shape each portion of dough into a loaf. To do this, flatten the dough into a rectangle, then roll it tightly from one end to the other. Pinch the seams to seal.
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Prepare for Second Rise: Place the shaped loaves into two greased 9×5-inch loaf pans. Cover them again with a towel and let them rise until they double in size, which will take about 45 minutes.
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Preheat Oven: About 20 minutes before baking, preheat your oven to 375 degrees Fahrenheit. This ensures the oven is at the right temperature for a perfect bake.
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Bake the Bread: Once the loaves have risen, uncover them and place them in the preheated oven. Bake for 40 to 45 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom.
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Cool the Loaves: After baking, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential, as cooling allows the texture to set properly.
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Enjoy: Once completely cool, slice the bread as desired and enjoy the fruits of your labor! This Old-Time Whole Wheat Bread is perfect for sandwiches, toast, or simply enjoyed with a pat of butter.
This wholesome bread recipe brings together the rustic charm of traditional baking with the health benefits of whole grains, providing a nourishing addition to your family’s meals. Share this recipe with loved ones and enjoy the warm, comforting flavors of home-baked bread.
