Make Now, Bake Later Whole Wheat Bread

Name: Make Now, Bake Later Whole Wheat Bread
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 2 Loaves
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

Submitted by Dee514

"Posted in reply to a message board request. 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."

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Ready In:: 1hr 40mins
Ingredients:: 9
Yields:: 2 Loaves

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

Mix flours together.
In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
Combine milk, water and margarine in a sauce pan.
Heat over low heat until liquids are very warm (120°-130°F), margarine does not need to melt.
Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
Add 1 cup flour to mixture.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a stiff dough.
Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
Divide dough in half.
Roll each half into a 14 x 9-inch rectangle.
Starting at the 9-inch end, roll dough up like a jelly roll.
Place each roll into a greased 9 x 5 x 3-inch loaf pan.
Brush loaves with peanut oil and cover with plastic wrap.
Refrigerate dough for 2 to 24 hours.
When ready to bake, remove from refrigerator and carefully remove plastic wrap.
Let pans stand at room temperature for 10 minutes.
Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
Bake in a preheated 400°F oven for about 40 minutes, or until done.
Remove bread from pans and cool on wire racks.

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RECIPE SUBMITTED BY

Dee514

United States

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)

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