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Whole Wheat Bread

Kraft Memeber Recipe
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Makes: 2 (9x5) loaves Total Time: 4 hr
Category: Breads Sub Category: Yeast Breads

what you need
  • 1 pkg. yeast
  • 1/4 cup tepid water
  • 1 Tbsp. brown sugar
  • 1 cup hot water
  • 1/2 cup brown sugar
  • 1/2 Tbsp. salt
  • 1/4 cup oil
  • 1 1/2 cups cold water
  • 1 cup wheat germ
  • 4 cups whole wheat flour
  • 3 cups white flour
make it
Mix yeast, tepid water and 1 Tbsp. of brown sugar together and set aside.

Next, mix together cup of hot water, brown sugar, salt and oil until sugar starts to dissolve. Add while stirring the 1 1/2 cups cold water and wheat germ then stir in 2 cups wheat flour. Add yeast mixture and then stir in balance of whole wheat and white flour. Turn out on table and knead in the other 2 cups of flour.

Place in oiled container (roll dough around to coat surface with oil), cover and let rise 1 1/2 hours or until doubled. Punch down and divide into two loaves (9x5 or 3 for 8 1/2 by 4 1/2). Place in pans and let rise 1 hour or until just above top of pan.

Bake 350 degrees F for 30-35 min. Take out of pan about 5 min. after it comes from the oven. Place on wire racks and let cool completely. Wrap in foil.
If your family is not much on whole wheat bread start with one cup of whole wheat flour and the balance of flour called for be white. I have found using more than two cups of whole wheat flour the bread is to dense and falls apart.

If you find that your yeast mixture does not bubble up DO NOT add to flour mixture until you acquire fresh yeast (then you don't waste your flour).

Dough is also good for making sweet rolls and pizza crust.

If baking on a humid day you may find that it takes more flour. Some dry days it takes less flour.
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