BREADS AND SWEET DOUGHS No. D 055 00
WHOLE WHEAT BREAD
| Yield: 100 | Portion: 2 Slices |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 158 cal | 29 g | 5 g | 3 g | 0 mg | 288 mg | 25 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 1-2/3 oz | 1/4 cup 1/3 tbsp | |
| WATER,WARM | 12-1/2 oz | 1-1/2 cup | |
| WATER | 4-1/8 lbs | 2 qts | |
| MILK,NONFAT,DRY | 4-1/2 oz | 1-7/8 cup | |
| SUGAR,GRANULATED | 10-5/8 oz | 1-1/2 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 4-1/4 lbs | 3 qts 2 cup | |
| FLOUR,WHOLE WHEAT | 3-1/2 lbs | 3 qts 1 cup | |
| SHORTENING,SOFTENED | 7-1/4 oz | 1 cup |
Method
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Stir. Set aside for use in Step 4.
- Place water, milk, sugar, and salt in mixer bowl. Using dough hook, mix at low speed about 1 minute until blended.
- Combine flours thoroughly; add to liquid in mixer bowl. Using dough hook, mix at low speed 1 minute or until the dry ingredients are incorporated into liquid.
- Add yeast solution; mix at low speed for one minute.
- Add shortening; mix at low speed 1 minute. Continue mixing at medium speed for 10 to 15 minutes or until dough is smooth and elastic. Dough temperature should be 78 F. to 82 F.
- FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk.
- PUNCH: Fold sides into center and turn dough completely over. Let rest 15 minutes.
- PROOF: At 90 F. to 100 F. for about 1 hour or until double in size.
- BAKE: 35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done on high fan, open vent.
- When cool, slice 25 slices, about 1/2-inch thick, per loaf.
