100% Whole Wheat Bread
Makes 2 loaves.
8 to 8-1/2 cups whole wheat flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 1/2 teaspoons salt
1 1/2 cups water
1 1/2 cups milk
1/4 cup vegetable oil
1/4 cup honey
In large bowl, combine 3-1/2 cups flour, undissolved yeast, and salt. Heat water, milk, honey, and oil until very warm (120o to 130oF). Gradually add to flour mixture; 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 RapidRise 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 half to 12 x 7-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 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake at 375oF for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.8 ounces (79 g)
Calories 180; Total fat 4 g; Saturated fat 1 g;
Cholesrerol 0 mg; Sodium 440 mg; Carbohydrates 33 g;
Dietary fiber 5 g (1.8 g / oz); Sugars 4 g; Protein 6 g