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Name: Whole Grain Wheat Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: not set
Ingredients: 1/3 cup Plus 1 tablespoon Brown sugar; 2 Cups Warm water 105 - 115 degrees F; 2 packages active dry yeast; 5-6 Cups Whole wheat flour; 3/4 Cup Powdered milk; 2 teaspoons Salt; 1/3 Cup Oil

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INGREDIENTS

1/3 cup Plus 1 tablespoon Brown sugar
2 Cups Warm water ; 105 - 115 degrees F
2 packages active dry yeast
5-6 Cups Whole wheat flour
3/4 Cup Powdered milk
2 teaspoons Salt
1/3 Cup Oil

INSTRUCTIONS

1. Dissolved in 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.

2. Place four cups flour, powdered milk, 1/3 cup brown sugar, and salt in mixer bowl. Attach bowl and dough hook to mixture. Turn to speed 2 and mix about 15 seconds. Continuing on speed 2, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer, stop and scrape bowl, if necessary.

3. Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about two minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer.

Note; Dough may not form a ball on hook. However, as long as hook comes in contact with the dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result.

4. Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

5. Punch dough down and divide in half. Shape each into a loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan. Cover. Let rise in a warm place, free from draft, about one hour, or until doubled in bulk.

6. Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 20 to 30 minutes longer. Remove from pans immediately and cool on a wire racks.

Yields: 32 servings (16 slices per loaf)

NOTES

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Whole Grain Wheat Bread

1/3 cup Plus 1 tablespoon Brown sugar
2 Cups Warm water 105 - 115 degrees F
2 packages active dry yeast
5-6 Cups Whole wheat flour
3/4 Cup Powdered milk
2 teaspoons Salt
1/3 Cup Oil

1.  Dissolved in 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.
2.  Place four cups flour, powdered milk, 1/3 cup brown sugar, and salt in mixer bowl.  Attach bowl and dough hook to mixture. Turn to speed 2 and mix about 15 seconds.  Continuing on speed 2, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer, stop and scrape bowl, if necessary. 
3.  Continuing on speed 2,  add remaining flour, 1/2 cup at a time, and mix about two minutes, or until dough starts to clean sides of bowl.  Knead on speed 2 about 2 minutes longer.
Note; Dough may not form a ball on hook.  However, as long as hook comes in contact with the dough, kneading will be accomplished.  Do not add more than the maximum amount of flour specified or a dry loaf will result.
4.  Place dough in a greased bowl, turning to grease top.  Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
5.  Punch dough down and divide in half. Shape each into a loaf.  Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.  Cover.  Let rise in a warm place, free from draft, about one hour, or until doubled in bulk.
6.  Bake at 400°F for 15 minutes.  Reduce oven temperature to 350°F and bake 20 to 30 minutes longer.   Remove from pans immediately and cool on a wire racks.

Yields: 32 servings (16 slices per loaf)

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 32 Servings

Calories: 91
Calories from Fat: 81 (89%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 4.9g
Cholesterol 0.6mg		0 %
Sodium 15.9mg		1 %
Potassium 59.3mg		2 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.5g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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