*  Exported from  MasterCook  *
 
                             Whole Wheat Bread
 
 Recipe By     : typed into MC by Shane Ludwig <thierry@wru.org>
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Diabetic                         Bread
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
    1 1/2  cups          lukewarm water
    1 1/2  cups          milk
    1 1/2  teaspoons     salt
    3      tablespoons   honey
    3      tablespoons   shortening
    6      cups          unsifted whole wheat flour
 
 Dissolve yeast in lukewarm water.  Scald milk and pour into large bowl.  Add sa
 lt, honey and shortening to scalded milk.  Stir until honey dissolves.  When mi
 lk mixture has cooled to lukewarm, add yeast mixture.  Gradually add whole whea
 t flour.  Stir well after each addition as whole wheat flour absorbs water slow
 ly.  When dough is stiff enough to handle, turn it onto a floured board and kne
 ad thoroughly, gradually adding remainder of flour.  Place dough in greased bow
 l and let rise in warm place 2-3 hours or until doubled in bulk.  Punch down an
 d shape into 2 loaves.  Place in non-stick 9x5-inch loaf pans and allow to rise
  until almost doubled, about 2 hours, still keeping dough warm.  Bake at 325 de
 grees F.  for 1 1/2 hours, or until loaves sound hollow when tapped with finger
 s.  Remove from pans and cool on wire rack.
 
 (68 calories per serving) 1 serving=1 Bread exchange
 
 
 
 
 
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 NOTES : Original Source unknown