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    You are in: Home / Recipes / Make Now, Bake Later Whole Wheat Bread Recipe
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    Make Now, Bake Later Whole Wheat Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    Dee514's Note:

    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.

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    Ingredients:

    Yield:

    Loaves

    Units: US | Metric

    Directions:

    1. 1
      Mix flours together.
    2. 2
      In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
    3. 3
      Combine milk, water and margarine in a sauce pan.
    4. 4
      Heat over low heat until liquids are very warm (120°-130°F), margarine does not need to melt.
    5. 5
      Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
    6. 6
      Add 1 cup flour to mixture.
    7. 7
      Beat at high speed for 2 minutes, scraping bowl occasionally.
    8. 8
      Stir in enough additional flour mixture to make a stiff dough.
    9. 9
      Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
    10. 10
      Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
    11. 11
      Divide dough in half.
    12. 12
      Roll each half into a 14 x 9-inch rectangle.
    13. 13
      Starting at the 9-inch end, roll dough up like a jelly roll.
    14. 14
      Place each roll into a greased 9 x 5 x 3-inch loaf pan.
    15. 15
      Brush loaves with peanut oil and cover with plastic wrap.
    16. 16
      Refrigerate dough for 2 to 24 hours.
    17. 17
      When ready to bake, remove from refrigerator and carefully remove plastic wrap.
    18. 18
      Let pans stand at room temperature for 10 minutes.
    19. 19
      Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
    20. 20
      Bake in a preheated 400°F oven for about 40 minutes, or until done.
    21. 21
      Remove bread from pans and cool on wire racks.

    Ratings & Reviews:

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    Nutritional Facts for Make Now, Bake Later Whole Wheat Bread

    Serving Size: 1 (1761 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2182.3
     
    Calories from Fat 341
    15%
    Total Fat 37.9 g
    58%
    Saturated Fat 10.5 g
    52%
    Cholesterol 34.1 mg
    11%
    Sodium 3894.6 mg
    162%
    Total Carbohydrate 396.4 g
    132%
    Dietary Fiber 26.8 g
    107%
    Sugars 20.3 g
    81%
    Protein 66.4 g
    132%

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