Nutritious Wheat Bread

A moist, find textured bread packed with nutrients, an ideal recipe to introduce children to Whole Wheat Bread. Can be prepared by standard or cool rise method. YIELD: 4 - 30lz (850g) loaves.

• 1 tsp/5mL - Sugar
• 1 cup/250mL - Warm Water (105-115F/40-45C)
• 3 tbsp/45mL - Active Dry Yeast
• 3 cups/750mL - Milk
• 3 medium Eggs
• 2/3 cup/150mL - Oil
• 1 cup/250mL - Honey or Molasses
• 5 tsp/25mL - Salt
• 4 cups/1L - Unbleached Organic White Flour
• 8 cups/2L - NUNWEILER'S 100% Organic Whole Wheat Flour
• ¼ tsp/1mL - NUNWEILER'S 100% Organic Whole Wheat Flour

Dissolve sugar in 1 cup (250mL) warm water. Sprinkle yeast over water. Let stand 10 min. or until bubbly. Scald milk in double boiler. Cool until lukewarm. In small bowl beat eggs well. Measure flour lightly into cup and level off without packing flour down. Place in large bowl & stir to combine flours. When scalded milk is lukewarm, add honey, oil and salt. Stir to dissolve honey and salt. Add to combined flours. Add eggs to flour mixture. Stir yeast. Add to flour mixture. Stir flour mixture until all ingredients are well combined & almost all flour has been mixed in. Let dough rest for 3 min.

Knead dough in bowl until all flour is mixed in. Continue kneading for 10 min. on counter. Initially dough will be moist but will firm up. No additional flour should be necessary. Replace dough in large bowl. Sprinkle ¼ tsp (1mL) flour evenly over dough. Cover with damp cloth. Allow dough to rise 1 hour or until double in bulk. Cut risen dough in quarters. Form into 4 smooth balls & let rest for 5 min. Grease 4 loaf pans 9 x 5 x 2" (23x13x5cm).

Using a rolling pin, roll dough lightly into a rectangle approx. 8 x 16" (20 x 40cm). Fold narrow end over 1", rolling up like jelly roll. Pat firmLy with edge of hand across fold. Repeat with each roll until near end. Pull dough squarely over roll. Pat firmLy along edge. Seal ends by pressing down firmLy with edge of hand. Tuck ends under. Place loaves in pans, seam side down. Cover with damp cloth. Allow to rise approx. 45 min. Bake at 400F/200C for 25 to 30 min. Remove from pans. Cool on rack.

NOTE: Recipe may be prepared using cool rise method. After loaves have been placed in pan, cover loosely with plastic wrap. Place in refrigerator for 8 hours or overnight. To bake, remove plastic, wrap, allow dough to rise if necessary. Bake as above.

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