Whole Wheat Bread
Prep: 15 minutes
Rise: 1-2 hours
Cook: 50 minutes
Total Prep: 3 hours 10 minutes
Servings: 2 loaves
6 to 7 cups whole wheat flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry years (4 1/2 teaspoons)
2 1/4 cups very warm water (120 to 130 F)
2 tablespoons butter, melted
Stir 3 1/2 cups of whole wheat flour, sugar, salt, shortening, and yeast into a large bowl. Add warm water. Set electric mixer to low speed and beat for 1 minute. Scrape sides while mixing. Stir in remaining flour 1 cup at a time until dough is tacky but not sticky.
Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and bounces back. Oil a large bowl, and place dough in the bowl. Turn it once to coat all sides with the oil. Cover bowl with a towel or plastic wrap and place in a warm place. Allow dough to double in size – 40-60 minutes.
Prepare two loaf pans by coating with butter, oil, or shortening. Punch down the dough and divide it in half. Gently roll out each half into an 18×9 inch rectangle and roll the dough from the short side. Pinch ends and edges to seal. Fold ends under the loaf.
Place in loaf pans, seam side down.
Brush with melted butter. Cover and let rise in a warm place for 35-50 minutes or until it has doubled in size.
Heat over to 425°F. Place loaves on the lowest rack. Bake 25 to 30 minutes. The bread is done when it is a deep, golden brown and sounds hollow when it is tapped.
Brush with butter again and let cool.