Prep 0 mins
Cook 40 mins
- 2⁄3 cup water
- 3 (1/16 ounce) packets dry active yeast
- 1 tablespoon sugar
- 8 cups milk, Scalded
- 2⁄3 cup shortening
- 1 cup sugar
- 1⁄2 cup molasses
- 2 tablespoons salt
- 12 cups whole wheat flour
- Dissolve yeast in 2/3 c water while your milk is cooling.
- Dissolve 1 cup sugar in the hot milk.
- Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.
- Knead about 5 minutes.
- Let rise until doubled in bulk, about 1 1/2 to 2 hours.
- Knead down and shape into 6 loaves, let rise until doubled in pans.
- Bake at 375°F for 40 minutes.
- Turn out on wire rack and let cool to cold before slicing, if you can.
- NOTE: Raisins and/or walnuts can be added for a change.
- This bread freezes well.
This is a delicious recipe for whole wheat bread. I halved it but needed to add extra flour - it took about 9 cups total. Half the recipe made two loaves and a dozen buns. Thank you for posting!
I like the floavour of the bread....It is not at all like store whole wheat though...even baked in store. It has much more of it's own flavour. It freezes well and slices well. I added one egg for moistness (replacing 1/4 cup of milk) and found that the 12 cups of flour was not enough. I added a couple more cups...I guess you could also try replacing 1/2 cup of the milk with the 1/2 cup molasses already in the recipe because the dough was so loose.
Even my kids like this whole wheat bread. I added 1/2 c. of gluten to it and it was perfect!