Name: Whole Wheat Bread
Yield: 4 servings
Ingredients: 1 c. scalded milk; 3/4 c. water, potato water or all milk can be used; 2 tsp. salt; 1/4 c. honey or molasses; 1/3 c. oil; 1/4 c. vinegar; 1 egg, beaten; 1 rounded Tbsp. yeast or 1 pkg.; 1/4 c. lukewarm water; 3 c. whole wheat flour; 1 c. rye flour or all whole wheat; enough white flour to finish (approximately 3 c.)

Servings: 4 persons

1 c. scalded milk
3/4 c. water, potato water or all milk can be used
2 tsp. salt
1/4 c. honey or molasses
1/3 c. oil
1/4 c. vinegar
1 egg, beaten
1 rounded Tbsp. yeast or 1 pkg.
1/4 c. lukewarm water
3 c. whole wheat flour
1 c. rye flour or all whole wheat
enough white flour to finish (approximately 3 c.)

1
Put salt, honey and oil in bowl.
2
Add scalded milk.
3
Stir to dissolve.
4
Add vinegar, egg and water.
5
Stir in whole wheat flour and let set for 1/2 hour.
6
Dissolve yeast in lukewarm water.
7
Add to mixture and finish off with rest of flour.
8
Knead.
9
Cover with damp cloth and slip in plastic bag.
10
Let rise until double.
11
Knead and shape into 2 loaves.
12
Let rise.
13
Bake at 400u00b0 for 15 minutes. Reduce heat to 350u00b0 and bake 15 or 20 minutes longer.
14
If too dark before done, decrease baking time.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Whole Wheat Bread

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