100% Whole Wheat Bread
 

100% Whole Wheat Bread



8 to 8 1/2 cups whole wheat flour



2 packages (8 grams each) FLEISCHMANN'S Traditional Active Dry



or Quick-Rise Instant Yeast



2 1/2 teaspoons salt



1 1/2 cups water



1 1/2 cups milk



1/4 cup honey



1/4 cup vegetable oil



In large bowl, combine 3 cups flour, undissolved yeast, and salt. Heat
water, milk, honey, and oil until very warm (120° to 130°F/50° to 55°C).
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 Quick-Rise Instant 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- x 4-inch loaf pans. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 60 minutes. Bake at
375°F/190°C for 40 to 45 minutes or until done. Remove from pans; let cool
on wire racks.

Nutrition Information

Nutrition information per serving (1/32 of recipe): calories 137; total fat
3 g; saturated fat 0 g; cholesterol 1 mg; sodium 187 mg; total carbohydrate
25 g; dietary fibre 4 g; protein 5 g.