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Ingredients
- 8 c. whole wheat flour (8 to 8 1/2 c.)
- 2 pkt Fleischmann's(r) Active Dry Yeast or possibly Rapid
- Â Â Rise Yeast
- 2Â 1/2 tsp salt
- 1Â 1/2 c. lowfat milk
- 1Â 1/2 c. water
- 1/4 c. honey
- 1/4 c. vegetable oil
Directions
- In large bowl, combine 3 1/2 c. flour, undissolved yeast and salt. Heat lowfat milk, water, honey and oil till very hot (120 to 130F). Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in 1 c. flour; beat 2 min at high speed, scraping bowl occasionally. With spoon, stir in sufficient remaining flour to make soft dough. Knead on lightly floured surface till smooth and elastic, about 6 to 8 min. Place in greased bowl, turning to grease top. Cover; let rise in hot, draft-free place till doubled in size, about 45 to 60 min. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 min. Proceed with recipe.)
- Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Healthy pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- x 4 1/2-inch loaf pans. Cover; let rise in hot, draft-free place till doubled in size, about 30 to 60 min.
- Bake at 375F for 35 to 45 min or possibly till done. Remove from pans; cold on wire racks.
- Yield: 2 loaves
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1842g | |
| Calories 4168 | |
| Calories from Fat 666 | 16% |
| Total Fat 76.32g | 95% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 1.41g | |
| Cholesterol 18mg | 6% |
| Sodium 6044mg | 252% |
| Potassium 4622mg | 132% |
| Total Carbs 787.44g | 210% |
| Dietary Fiber 118.8g | 396% |
| Sugars 92.56g | 62% |
| Protein 146.79g | 235% |
