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Whole Wheat Bread

Yield 2 loaves


  • 1 package dry yeast
  • 1 tablespoon sugar, divided
  • 2 1/3 cups warm water (105° to 115°), divided
  • 2 tablespoons shortening, softened
  • 2 teaspoons salt
  • 2 cups shreds of wheat bran cereal
  • 4 to 5 cups all-purpose flour

How to Make It

  1. Dissolve yeast and 1 teaspoon sugar in 1/3 cup warm water; stir well, and let stand 5 minutes.

  2. Combine remaining sugar and warm water, shortening, and salt in a large mixing bowl; stir until shortening melts. Stir in yeast mixture, cereal, and enough flour to make a soft dough.

  3. Turn dough out onto a lightly floured surface, and knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 1 hour or until doubled in bulk.

  4. Turn dough out onto a lightly floured surface. Divide dough in half; cover and let rest 10 minutes. Shape into loaves and place in 2 greased 7 1/2- x 3- x 2- inch loaf pans. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 55 minutes or until loaves sound hollow when tapped. Remove bread from pans, and bake an additional 3 minutes to crisp bottoms of loaves. Cool on wire racks.

Oxmoor House Homestyle Recipes