Pepperidge Farm Whole Wheat Bread 1937 Copycat
July 07, 2022
"Pepperidge Farm Stone Ground Whole Wheat Bread from 1937."
- Serving Size: 1 (186.7 g)
- Calories 484.1
- Total Fat - 11.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 14.4 mg
- Sodium - 675.3 mg
- Total Carbohydrate - 88 g
- Dietary Fiber - 10.8 g
- Sugars - 20.8 g
- Protein - 15.7 g
- Calcium - 105.6 mg
- Iron - 3.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.8 mg
Heat 1/2 cup milk until lukewarm.
Dissolve yeast in milk.
Let stand 10 minutes.
Scald remaining milk, pour over salt and butter in large mixing bowl.
Cool to lukewarm
Add honey, dissolved yeast, and wheat germ.
Add whole wheat flour beating vigorously with wooden spoon until dough forms a ball.
Turn out on a well-floured board.
Knead vigorously until dough is elastic and bubbles form.
Place dough in a lightly greased bowl.
Cover, set in a warm place until doubled in bulk.
Place dough on floured board.
Divide in two parts shaping loaves to fit 5-inch by 9-1/2-inch loaf pans.
Grease loaf pans well with unsalted shortening. Cover, let loaves rise in pans until almost doubled in bulk (about 1 hour) in a warm place.
Bake in preheated 400-degree F oven 15-minutes or until loaves begin to brown.
Reduce oven to 350-degrees F and bake about 40-45 minutes longer or until bread is done.
Tips & Variations
No special items needed.