Wholesome Wheat Bread
- Ready In:
- 4hrs
- Ingredients:
- 8
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 6 cups whole wheat flour
- 1⁄2 ounce active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup dark corn syrup
- 1 cup water
- 1⁄2 cup mayonnaise
- 2 eggs
directions
- Combine 2 cups flour, 1/2 ounce (2 packages)yeast, salt and cinnamon in a large mixing bowl.
- Combine corn syrup, water, and mayonnaise in a medium saucepan; heat mixture over medium heat, stirring occasionally, until very warm (120F-130F).
- Pour the hot mixture into the flour mixture; beat at medium speed for 2 minutes.
- Reduce speed to low; beat in an additional 2 cups of flour and the eggs until well mixed. Beat at medium speed for 2 minutes.
- By hand, stir in enough of the remaining flour to make the dough easy to handle.
- Turn out onto a lightly floured surface.
- Knead for 10 minutes or until dough is smooth and elastic, adding enough of the remaining flour to prevent sticking.
- Shape dough into a ball.
- Place into a large, greased bowl (I like to use butter); turn dough once to grease the surface. Cover with a towel; let rise in a warm place until doubled.
- Punch the dough down; divide in half. Cover; let rest 10 minutes.
- Shape each half into an 8x4 inch oval. Place on a greased, floured, large baking sheet. Cut 3 slashes, 1/4 inch deep, into the top of each loaf.
- Cover; let rise in a warm place until doubled.
- Bake in a preheated 350F oven 30-40 minutes or until loaves are browned and sound hollow when tapped.
- Immediately remove from baking sheet to wire racks to cool.
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RECIPE SUBMITTED BY
Chef Schellies
Chicago, IL
I am trying to eat healthier, which means eating out less and cooking more. I had almost forgotten how much I love to cook!! I am also trying to include more fruits and vegetables in my diet.
I live on the north side of Chicago and work as a pianist/piano teacher. For fun, I enjoy biking and going to festivals and farmers' markets.
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