Prep 1 hr
Cook 40 mins
Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very nice light whole wheat loaf. Prep time does not include the 2 to 24 hour refrigerated "rising" time.
- 5 3⁄4-6 1⁄4 cups unbleached all-purpose flour
- 2 cups whole wheat flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons active dry yeast
- 2 cups milk
- 3⁄4 cup water
- 1⁄4 cup margarine or 1⁄4 cup butter
- peanut oil
- Mix flours together.
- In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
- Combine milk, water and margarine in a sauce pan.
- Heat over low heat until liquids are very warm (120°-130°F), margarine does not need to melt.
- Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
- Add 1 cup flour to mixture.
- Beat at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour mixture to make a stiff dough.
- Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
- Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
- Divide dough in half.
- Roll each half into a 14 x 9-inch rectangle.
- Starting at the 9-inch end, roll dough up like a jelly roll.
- Place each roll into a greased 9 x 5 x 3-inch loaf pan.
- Brush loaves with peanut oil and cover with plastic wrap.
- Refrigerate dough for 2 to 24 hours.
- When ready to bake, remove from refrigerator and carefully remove plastic wrap.
- Let pans stand at room temperature for 10 minutes.
- Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
- Bake in a preheated 400°F oven for about 40 minutes, or until done.
- Remove bread from pans and cool on wire racks.