I will admit that I am not a huge fan of wheat bread. I prefer a soft white.
But I am always willing to try new things. I also needed a nice bread for my Thanksgiving stuffing. I though wheat bread might give the stuffing a little flavor.
The bread had a great rise. There were absolutely no air pockets in the loaves at all.
I do think the loaves were a touch dry. Perhaps I should have cooked them a few minutes less. Or perhaps it is just the nature of wheat bread.
In my mind wheat bread is healthy bread. Why would I want healthy bread that tastes like cardboard.
There is in fact some all purpose flour in the bread. This is pretty standard in wheat or rye bread making. It is very rare to see a full wheat or full rye flour bread.
I think brushing the loaves with a little butter before baking would be nice. Maybe add a little moisture.
Okay, so this didn’t taste like cardboard. It was actually quite nice, just a touch dry.
WHOLE WHEAT BREAD
2 Packages Active Dry Yeast
1/2 Cup Warm Water
1 1/2 Cups Hot Water
1 Tablespoon Salt
1/4 Cup Shortening
1/3 Cup Molasses
3 1/2 Cups Whole Wheat Flour
2 1/2 Cups White Flour
Soften yeast in warm water. Pour hot water over salt, shortening and molasses; stir and cool. Add softened yeast and whole wheat flour, beating until smooth. Add remaining flour and work it in well with your hands. Turn onto a floured board and knead until smooth and elastic. Place dough in a greased bowl, grease surface of dough, cover, and let rise until doubled in bulk, about 2 hours. Divide into 2 parts. Shape into loaves and place in greased loaf pans. Cover and let rise for about 30 minutes. Bake in a 400 degree oven for 50 to 60 minutes.
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