8.13.2008

Wendy's Whole Wheat Bread

Wendy’s Whole Wheat Bread (from a great friend who always has warm bread ready!)
5 cups very warm water (110 degrees)
2 T instant rise yeast
7 cups whole wheat flour (I like to make it half white/half wheat)
Mix for 2 minutes in bread mixer; with mixer on, add:
2/3 cups oil
2/3 cups sugar
1 T salt
4 - 5 cups flour–add gradually until dough pulls away from sides of mixer
Mix for 8 - 10 minutes.
Place dough on an oiled bread board. Divide into 4 equal parts.
Knead and shape each loaf and place in loaf pans.
***Let Rise until double!
Bake for 30 minutes at 350
(For half wheat/white bread, add white bread flour for 2nd flour
For all white bread, use all white bread flour)

3 comments:

kristenita said...

do you not have to let it rise at all between kneading & baking?
sounds good!

broadwater said...

Heidi
make sure to let it rise (double) before baking.

Nanette said...

My mom (Wendy) always says you can tell it has risen, if you poke the dough with your finger, and the dough comes back. If you poke it and the little dent stays, then it's not done rising. I always have a hard time waiting.....