Make Now, Bake Later Whole Wheat Bread |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 20 |
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Recipe is from the Fleischmann's Yeast Book. This recipe makes a very nice light whole wheat loaf. Prep time does not include the 2 to 24 hour refrigerated rising time. Ingredients:
5 3/4-6 1/4 cups unbleached all-purpose flour |
2 cups whole wheat flour |
3 tablespoons sugar |
1 tablespoon salt |
2 tablespoons active dry yeast |
2 cups milk |
3/4 cup water |
1/4 cup margarine or 1/4 cup butter |
peanut oil |
Directions:
1. Mix flours together.
2. In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
3. Combine milk, water and margarine in a sauce pan.
4. Heat over low heat until liquids are very warm (120°-130°F), margarine does not need to melt.
5. Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
6. Add 1 cup flour to mixture.
7. Beat at high speed for 2 minutes, scraping bowl occasionally.
8. Stir in enough additional flour mixture to make a stiff dough.
9. Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
10. Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
11. Divide dough in half.
12. Roll each half into a 14 x 9-inch rectangle.
13. Starting at the 9-inch end, roll dough up like a jelly roll.
14. Place each roll into a greased 9 x 5 x 3-inch loaf pan.
15. Brush loaves with peanut oil and cover with plastic wrap.
16. Refrigerate dough for 2 to 24 hours.
17. When ready to bake, remove from refrigerator and carefully remove plastic wrap.
18. Let pans stand at room temperature for 10 minutes.
19. Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
20. Bake in a preheated 400°F oven for about 40 minutes, or until done.
21. Remove bread from pans and cool on wire racks.
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