Whole Wheat Bread
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 40. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 to 3 1/2 cups all-purpose flour
- 1 package active dry yeast
- 1/3 cup packed brown sugar
- 3 tablespoons shortening, margarine, or butter
- 2 cups whole wheat flour
Instructions
- Combine 2 cups of all-purpose flour and the yeast. Heat and stir brown sugar, shortening, 1 3/4 cups water, and 1 teaspoon salt till warm (120° to 130°) and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole wheat flour and as much remaining all-purpose flour as you can.
- Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 to 1 1/2 hours).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover; let rise in a warm place till nearly double (45 to 60 minutes).
- Bake in a 375° oven for 40 to 45 minutes or till done. Cover loosely with foil the last 10 to 20 minutes, if necessary. Remove from pans; cool.
- Wheat Germ Bread: Prepare as above, except reduce whole wheat flour to 1 1/2 cups and add 1/2 cup toasted wheat germ.
- Bran Bread: Prepare as above, except reduce whole wheat flour to 1 1/2 cups and add 1/2 cup unprocessed wheat bran (miller's bran).
- Oatmeal Bread: Prepare as above, except substitute quick-cooking or regular rolled oats for the whole wheat flour. Increase the all-purpose flour to 4 1/4 to 4 3/4 cups total.
- Buckwheat Bread: Prepare as above, except reduce whole wheat flour to 1 1/4 cups and add 3/4 cup buckwheat flour.
- Honey and Whole Wheat Bread: Prepare as above, except reduce water to 1 1/2 cups and omit brown sugar. Add 1/3 cup honey or molasses to saucepan.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vegan no-knead whole wheat bread loaf, sliced, September 2010.jpg" by Veganbaking.net; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Vegan_no-knead_whole_wheat_bread_loaf,_sliced,_September_2010.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.