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Ingredients
- 2 Packages active dry yeast
- 1 3/4 c. hot water (105 to 115 degrees)
- 1/4 c. packed brown sugar
- 2 teaspoon salt
- 1/3 c. light molasses
- 2 tbsp. shortening
- 5 1/2 to 6 c. whole wheat flour
- Corn meal
- butter, softened
Directions
- Dissolve yeast in hot water in large bowl. Stir in brown sugar, salt, molasses, shortening, and 3 c. of the flour. Beat till smooth. Fold in sufficient remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead till smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover and let rise in hot place till double, about 1 hour. (Dough is ready if indentation remains when touched.)
- Grease cookie sheet; sprinkle with corn meal. Punch down dough; divide into halves. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Let rise till double, about 1 hour. Heat oven to 350 degrees. Bake till loaves sound hollow when tapped, 30 to 35 min. Brush tops with butter. 2 loaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1436g | |
| Calories 3952 | |
| Calories from Fat 1146 | 29% |
| Total Fat 130.91g | 164% |
| Saturated Fat 66.31g | 265% |
| Trans Fat 8.56g | |
| Cholesterol 243mg | 81% |
| Sodium 5417mg | 226% |
| Potassium 4820mg | 138% |
| Total Carbs 644.04g | 172% |
| Dietary Fiber 87.1g | 290% |
| Sugars 118.59g | 79% |
| Protein 100.92g | 161% |
