Millie (Gable’s) Whole Wheat Bread
This was given to me with ingredients, but no instructions, so I'm making them up from my bread-baking experience.
  • Difficulty: Medium
  • Category:
Servings: 4 yield(s)
Prep Time: 180 mins
Cook Time: 45 mins
Total Time: 225 mins
Ingredients
  • 2 packets yeast (active dry)
  • 4 cup water (quite warm)
  • 2 tbsp Crisco
  • 1/2 cup sugar
  • 1 tbsp salt
  • 2/3 cup wheat germ (toasted, if you wish)
  • 1 cup bran
  • 4 1/2 cup whole wheat flour
  • 3 cup white flour
Instructions
  1. In a large bowl, dissolve the yeast in the "quite warm water" and let sit for about 5 minutes. Stir in the Crisco, sugar, salt, wheat germ, bran, and the whole wheat flour. Gradually stir in the white flour until a firm dough is formed. More can be worked in during kneading. Turn out on a floured surface and knead until smooth and elastic, adding flour as needed. Oil bowl, return the ball of dough to the bowl, turning once to grease surface. Cover and let rise in a warm place until double (maybe 1 1/2 hours).
  2. Turn out onto floured surface, cut into 4 equal pieces, shape into loaves, place in greased pans and let rise until double.
  3. Bake at 375° for 15 minutes, reduce oven to 350° and bake an additional 30 minutes or until nicely browned and loaves sound hollow when tapped. Remove from pans and cool on racks before bagging or wrapping (if you can resist slicing and eating immediately!).
Recipe Notes

*This recipe makes 4 loaves.* Dorothy's note: You will have better results if the white flour is bread flour, which has a higher gluten content, or you can add 1/4 c. gluten with the whole wheat flour.