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Whole-Wheat Bread

4-cups warm potato water
6-tbsp melted Crisco (warm only) (2-tbsp for greasing bowl)
3-cups stone ground flour
6-8 cups whole-wheat flour

Yeast Preparation
2-tbsp yeast
2-tsp sugar
1-cup warm water
Let this mixture stand for 3-4 minutes until foamy

In a large bowl, place 3-cups stone-ground flour and 2-cups whole-wheat flour
Add salt and stir
Add warm (not hot) potato water, warm melted shortening and the yeast mixture
Mix with a wooden spoon, beating until dough becomes elastic and free from lumps
Add the remaining 4-6 cups of whole-wheat flour
NOTE: If a thumb indent is left in the dough, it has enough flour. If the indent closes too fast, add more flour
Add 2-tbsp melted shortening to grease the bottom and sides of bowl to prevent the dough from sticking
Place a lid on bowl and let rise for 45 minutes to 1 hour
Punch down (Grease hands to prevent sticking)
Let dough rise again
After dough has risen a second time, divide and shape into loaves; place into bread pans
Let rise in bread pans until double in size
Bake in a pre-heated 350*-375* oven for 35-45 minutes or until golden brown
Turn out onto racks to cool

Makes 4 loaves