Whole Wheat Bread
Servings Prep Time
2loaves 30-40minutes
Cook Time Passive Time
45-50minutes 3hours

Servings Prep Time
2loaves 30-40minutes
Cook Time Passive Time
45-50minutes 3hours

Ingredients

Instructions
  1. Combine the sugar, salt, shortening, milk, and water in a pan and heat until it is between 110°F and 115°F.

  2. While the liquids are heating, combine the all-purpose flour, dry malt powder, wheat gluten, and instant yeast in a mixing bowl.

  3. Once the liquids have reached the right temperature, pour them into the mixing bowl with the combined dry ingredients. Mix well.

  4. Cover with plastic film and let sit for an hour.

  5. Mix in the whole wheat flour. If using a stand mixer, you can use the dough hook. Knead the dough for 15-20 minutes until the dough forms a smooth exterior and you can make a thin membrane with the dough without it breaking.

  6. Cover with plastic film and let sit for an hour.

  7. Grease two loaf pans. Set aside. Punch down the dough and divide into two equal portions. Knead each portion and work into an oblong loaf. Place a loaf into each pan.

  8. Cover with plastic film and let sit for an hour.

  9. Preheat the oven to 350°F. Bake the loaves for 45-50 minutes or until done. They should be golden brown on top and sound hollow when thumped.

Recipe Notes

The kneading time depends a lot on what you use to knead and if you're making the full recipe or a half recipe. The timing is a rough guideline, so knead for 15 minutes (or about 7–8 minutes if making only one loaf) and test the dough. Once you've made this bread a couple of times, you'll get a feel for what to expect.

This is based on the whole wheat bread recipe (909) from The New American Cookbook, 1941.