Pepperidge Farm Whole Wheat Bread 1937 Copycat
Recipe: #39061
July 07, 2022
Categories: Breads, Copycat or Clone Recipes, Yeast Bread Flour, Milk, more
"Pepperidge Farm Stone Ground Whole Wheat Bread from 1937."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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