100% Whole Wheat Bread
1 tsp Sugar
1/2 cup warm water
1 envelope (8g) active dry yeast (2 1/4 tsp or 11 ml)
1 1/2 cups warm water
1/3 cup molasses
1 1/2 salt
2 Tbsp shortening (I didn't have any so I used canola oil)
5 3/4 cups ROBIN HOOD Best for Bread Whole Wheat Flour
In bowl dissolve sugar into 1/2 cup warm water and sprinkle with yeast, let stand for 10 mins, then stir well.
Add yeast to 1 1/2 cups warm water, molasses, salt, shortening, and 2 cups of the flour and beat in mixer or by hand until smooth.
Stir in the remaining flour gradually, until dough leaves sides of bowl. Then knead in mixer or by hand (on floured board) until dough is smooth and elastic (about 10 mins).
Place in lightly greased bowl, turning to grease all sides of the dough. Place greased wax paper on top.
Let rise in warm place until doubled in size (45 to 60 mins).
Punch down. Turn onto lightly floured board and divide into 2 equal portions. Round up each portion, cover and let rest for 10 mins.
Shape each portion into a loaf and place in a greased loaf pan, seam side down. Cover with a tea towel and set in a warm place. Let rise until it's above top of pan in center, and corners and filled.
Bake at 400F on lower oven rack for 10 minutes, then reduce temperature to 350F and bake 20 to 30 minutes more. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
NOTE: this recipe makes 2 loaves. For a lighter flavor omit molasses and add 2 Tbsp sugar and use 4 1/2 cups to 5 1/2 cups of flour.