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Print this Recipe    Wheat 10

100% Whole Wheat Bread

1 tsp sugar
1/2 cup warm water
1 package active dry yeast (2 1/4 tsp/11 mL)
1 1/2 cups warm water
1/3 cup molasses
1 1/2 tsp salt
2 tbsp shortening
4 3/4 to 5 3/4 cups Whole Wheat Flour

Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in
large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir
well. Add 1 1/2 cups (375 mL) warm water, molasses, salt, shortening
and 2 cups (500 mL) whole wheat flour to dissolved yeast mixture.
Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 3/4 cups (675 mL) of remaining flour gradually. If
necessary, add more flour to make a soft dough which leaves sides
of bowl. Turn out on floured board. Round up into ball.

Knead dough until smooth and elastic (about 10 minutes). Place in
lightly greased bowl. Turn dough to grease top. Cover with greased
waxed paper and tea towel. Let rise in warm place until doubled
(45 - 60 minutes). Punch down.

Turn out onto lightly floured board and divide into 2 equal portions.
Round up each portion. Cover and let rest 10 minutes. Shape each
portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4
1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a tea towel. Let rise
in warm place until dough rises 1 1/2 inches (3 cm) above top of
pan in centre, and corners are filled (45 - 60 minutes).

Bake at 400 F (200 C) on lower oven rack for 10 minutes, then reduce
temperature to 350 F/180 C 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.

This recipe makes 2 loaves. For 4 loaves, simply double all of your
ingredients. For a lighter flavour omit molasses; add 2 tablespoons
(30 mL) sugar and use 4 1/2 to 5 1/2 cups (1125 - 1375 mL) flour.

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