Whole Wheat Bread Ii – a delicious recipe with shortening, water, brown sugar, active dry yeast, warm water, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
2
In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
3
Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
4
Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
5
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.
1529
kcal
Calories
5
g
Fat
328
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup shortening, 1 cup hot water, 1 cup packed brown sugar, 3 (.25 ounce) packages active dry yeast, and more.
Yes, Whole Wheat Bread Ii falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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