Wheat Bread

60
Servings
4h
Prep Time
40m
Cook Time
4h 40m
Ready In

Recipe: #34294

February 12, 2020



"I made this bread every couple of months for many years and never had to buy bread. I sliced it when it had cooled and froze it. It kept well for 2 months and could have been kept much longer though the quality might have diminished."

Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (72.3 g)
  • Calories 115.5
  • Total Fat - 4.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 41.2 mg
  • Sodium - 186.3 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.4 g
  • Protein - 5.3 g
  • Calcium - 64.6 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Combine wheat flour and yeast.

Step 2

Heat the sour milk, molasses, honey, butter, and salt until warm, checking with a yeast thermometer, and pour into largest bowl.

Step 3

Add the oats, the wheat flour/yeast mixture, and eggs.

Step 4

Blend with a hand mixer set at low until moistened.

Step 5

Beat 3 minutes on high.

Step 6

Stir in or hand-mix enough wheat flour (with optional wheat germ) to make a stiff dough.

Step 7

Turn out on floured board, using up to 6½ tablespoons flour, and knead up to 10 minutes.

Step 8

Brush with melted butter on all sides.

Step 9

Cover and let rise in a warm place, about 75', until doubled (about 1 hour).

Step 10

Punch down, knead in bowl a few seconds, and shape into 3 loaves on floured board.

Step 11

Put into 3 9"x5" greased loaf pans. Cover with kitchen towels and let rise in warm place until doubled in size--about 45 minutes - 1 hour.

Step 12

Bake in preheated 375' F. oven 25-35 minutes.

Step 13

Mix egg yolk with up to 2 tablespoons nonfat milk using wire whisk and brush this glaze onto loaves during the last 10-15 minutes of baking.

Step 14

Let cool for up to 3 hours before slicing.

Step 15

Can be sliced and frozen and stored in freezer for 2 months or longer.

Tips & Variations


  • Yeast thermometer

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