Pepperidge Farm Whole Wheat Bread 1937 Copycat

8
Servings
3h
Prep Time
60m
Cook Time
4h
Ready In

Recipe: #39061

July 07, 2022



"Pepperidge Farm Stone Ground Whole Wheat Bread from 1937."

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Heat 1/2 cup milk until lukewarm.

Step 2

Dissolve yeast in milk.

Step 3

Let stand 10 minutes.

Step 4

Scald remaining milk, pour over salt and butter in large mixing bowl.

Step 5

Cool to lukewarm

Step 6

Add honey, dissolved yeast, and wheat germ.

Step 7

Add whole wheat flour beating vigorously with wooden spoon until dough forms a ball.

Step 8

Turn out on a well-floured board.

Step 9

Knead vigorously until dough is elastic and bubbles form.

Step 10

Place dough in a lightly greased bowl.

Step 11

Cover, set in a warm place until doubled in bulk.

Step 12

Place dough on floured board.

Step 13

Divide in two parts shaping loaves to fit 5-inch by 9-1/2-inch loaf pans.

Step 14

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.

Step 15

Bake in preheated 400-degree F oven 15-minutes or until loaves begin to brown.

Step 16

Reduce oven to 350-degrees F and bake about 40-45 minutes longer or until bread is done.

Tips & Variations


No special items needed.

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