Bread-Bakers v100.n042.12

* Exported from MasterCook *

                           100% Whole Wheat Bread

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Freezer Friendly                Not Posted
                 OAMC                            Yeast Breads


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8               cups  whole wheat flour (8 to 8 1/2 cups)
   2           packages  Fleischmann's(r) Active Dry Yeast or Rapid
                         Rise Yeast
   2 1/2      teaspoons  salt
   1 1/2           cups  milk
   1 1/2           cups  water
      1/4           cup  honey
      1/4           cup  vegetable oil

In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat 
milk, water, honey and oil until very warm (120 to 130F). Gradually add to
dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping 
bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping 
bowl occasionally. With spoon, stir in enough remaining flour to make soft 
dough. Knead on lightly floured surface until smooth and elastic, about 6 
to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise 
in warm, draft-free place until doubled in size, about 45 to 60 minutes. 
(With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 
10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough in 
half. Roll each to 12x7-inch rectangle. Beginning at short end of each 
rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. 
Place, seam sides down, in two greased 8 1/2x4 1/2-inch loaf pans. Cover; 
let rise in warm, draft-free place until doubled in size, about 30 to 60 
minutes.

Bake at 375F for 35 to 45 minutes or until done. Remove from pans; cool on 
wire racks.

Source:
   "Fleischmann's Yeast"
S(Internet address):
   "http://www.breadworld.com/index.html";
Yield:
   "2 loaves"

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Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat);
149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium
Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
17 Fat; 4 1/2 Other Carbohydrates


Nutr. Assoc. : 26182 26366 0 0 0 0 0