BREADS AND SWEET DOUGHS No. D 056 00
WHOLE WHEAT BREAD (WHOLE WHEAT FLOUR SHRT TM FORM)
| Yield: 100 | Portion: 2 Slices |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 158 cal | 29 g | 6 g | 3 g | 0 mg | 218 mg | 24 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 3 oz | 1/4 cup 3-1/3 tbsp | |
| WATER,WARM | 1 lbs | 2 cup | |
| SUGAR,GRANULATED | 3/4 oz | 1 tbsp | |
| WATER | 4-1/8 lbs | 2 qts | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| SUGAR,GRANULATED | 5 oz | 1/2 cup 3-1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 2-1/4 lbs | 1 qts 3-1/2 cup | |
| FLOUR,WHOLE WHEAT | 3-2/3 lbs | 3 qts 2 cup | |
| SHORTENING,SOFTENED | 6 oz | 3/4 cup 1-1/3 tbsp | |
| FLOUR,WHOLE WHEAT | 2-1/8 lbs | 2 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar. Stir until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3.
- Place water in mixer bowl. Add milk, sugar, and yeast food. Using dough hook, mix at low speed until smooth.
- Combine flours, add to bowl. Mix at low speed 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at low speed about 2 minutes until smooth.
- Mix at medium speed 10 minutes.
- Let rise in mixer bowl 20 minutes.
- Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed for 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until dough is smooth and elastic.
- FERMENT: Cover. Set in warm place (80 F.), for 25 to 30 minutes or until double in bulk.
- MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased pan.
- PROOF: At 90 F. for 25 to 30 minutes or until double in bulk.
- BAKE: 5 minutes at 450 F. Reduce temperature to 375 F. and bake 40 to 45 minutes or until done or in a convection oven 3 to 5 minutes on high fan, open vent. Reduce temperature to 325 F., bake 22 to 26 minutes or until done on high fan, open vent.
- When cool, slice 25 slices, about 1/2-inch thick, per loaf.
