Source: U.S. Department of Defence
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Whole Wheat Bread
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 055 00
WHOLE WHEAT BREAD
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
158 cal
29 g
5g
3g
0 mg
288 mg
25 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
1-2/3 oz
1/4 cup 1/3 tbsp
WATER,WARM
12-1/2 oz
1-1/2 cup
WATER
4-1/8 lbs
2 qts
4-1/2 oz
1-7/8 cup
MILK,NONFAT,DRY
SUGAR,GRANULATED
10-5/8 oz
1-1/2 cup
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
FLOUR,WHEAT,BREAD
4-1/4 lbs
3 qts 2 cup
FLOUR,WHOLE WHEAT
3-1/2 lbs
3 qts 1 cup
SHORTENING,SOFTENED
7-1/4 oz
1 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Stir. Set aside for
use in Step 4.
2 Place water, milk, sugar, and salt in mixer bowl. Using dough hook, mix at low speed about 1 minute until blended.
3 Combine flours thoroughly; add to liquid in mixer bowl. Using dough hook, mix at low speed 1 minute or until the dry ingredients
are incorporated into liquid.
4 Add yeast solution; mix at low speed for one minute.
5 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed for 10 to 15 minutes or until dough is smooth and
elastic. Dough temperature should be 78 F. to 82 F.
6 FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk.
7 PUNCH: Fold sides into center and turn dough completely over. Let rest 15 minutes.
8 PROOF: At 90 F. to 100 F. for about 1 hour or until double in size.
9 BAKE: 35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done on high fan, open vent.
10 When cool, slice 25 slices, about 1/2-inch thick, per loaf.
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https://theodora.com/recipies/breads_and_sweet_doughs/whole_wheat_bread.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Slices |
| Calories: | 158 cal |
| Carbohydrates: | 29 g |
| Protein: | 5g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 288 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 1-2/3 oz | 1/4 cup 1/3 tbsp | |
| WATER,WARM | 12-1/2 oz | 1-1/2 cup | |
| WATER | 4-1/8 lbs | 2 qts | |
| MILK,NONFAT,DRY | 4-1/2 oz | 1-7/8 cup | |
| SUGAR,GRANULATED | 10-5/8 oz | 1-1/2 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 4-1/4 lbs | 3 qts 2 cup | |
| FLOUR,WHOLE WHEAT | 3-1/2 lbs | 3 qts 1 cup | |
| SHORTENING,SOFTENED | 7-1/4 oz | 1 cup |
| Method: | |
|
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Stir. Set aside for use in Step 4. 2 Place water, milk, sugar, and salt in mixer bowl. Using dough hook, mix at low speed about 1 minute until blended. 3 Combine flours thoroughly; add to liquid in mixer bowl. Using dough hook, mix at low speed 1 minute or until the dry ingredients are incorporated into liquid. 4 Add yeast solution; mix at low speed for one minute. 5 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed for 10 to 15 minutes or until dough is smooth and elastic. Dough temperature should be 78 F. to 82 F. 6 FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk. 7 PUNCH: Fold sides into center and turn dough completely over. Let rest 15 minutes. 8 PROOF: At 90 F. to 100 F. for about 1 hour or until double in size. 9 BAKE: 35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done on high fan, open vent. 10 When cool, slice 25 slices, about 1/2-inch thick, per loaf. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence