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Whole Wheat Bread (Whole Wheat Flour Short Time Formula)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 056 00
WHOLE WHEAT BREAD (WHOLE WHEAT FLOUR SHRT TM FORM)
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
158 cal
29 g
6g
3g
0 mg
218 mg
24 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3 oz
1/4 cup 3-1/3 tbsp
WATER,WARM
1 lbs
2 cup
SUGAR,GRANULATED
3/4 oz
1 tbsp
4-1/8 lbs
2 qts
WATER
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
SUGAR,GRANULATED
5 oz
1/2 cup 3-1/3 tbsp
FLOUR,WHEAT,BREAD
2-1/4 lbs
1 qts 3-1/2 cup
FLOUR,WHOLE WHEAT
3-2/3 lbs
3 qts 2 cup
SHORTENING,SOFTENED
6 oz
3/4 cup 1-1/3 tbsp
FLOUR,WHOLE WHEAT
2-1/8 lbs
2 qts
1-7/8 oz
3 tbsp
SALT
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar. Stir
until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk, sugar, and yeast food. Using dough hook, mix at low speed until smooth.
3 Combine flours, add to bowl. Mix at low speed 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at
low speed about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed for 2 minutes or until flour is incorporated. Mix at
medium speed 10 minutes or until dough is smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.), for 25 to 30 minutes or until double in bulk.
8 MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased pan.
9 PROOF: At 90 F. for 25 to 30 minutes or until double in bulk.
10 BAKE: 5 minutes at 450 F. Reduce temperature to 375 F. and bake 40 to 45 minutes or until done or in a convection oven 3 to 5
minutes on high fan, open vent. Reduce temperature to 325 F., bake 22 to 26 minutes or until done on high fan, open vent.
11 When cool, slice 25 slices, about 1/2-inch thick, per loaf.



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Whole Wheat Bread (Whole Wheat Flour Short Time Formula)

Yield: 100 Portion: 2 Slices
Calories: 158 cal
Carbohydrates: 29 g
Protein: 6g
Fat: 3g
Cholesterol: 0 mg
Sodium: 218 mg
Calcium: 24 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 3 oz 1/4 cup 3-1/3 tbsp
WATER,WARM 1 lbs 2 cup
SUGAR,GRANULATED 3/4 oz 1 tbsp
WATER 4-1/8 lbs 2 qts
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
SUGAR,GRANULATED 5 oz 1/2 cup 3-1/3 tbsp
FLOUR,WHEAT,BREAD 2-1/4 lbs 1 qts 3-1/2 cup
FLOUR,WHOLE WHEAT 3-2/3 lbs 3 qts 2 cup
SHORTENING,SOFTENED 6 oz 3/4 cup 1-1/3 tbsp
FLOUR,WHOLE WHEAT 2-1/8 lbs 2 qts
SALT 1-7/8 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar. Stir
until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk, sugar, and yeast food. Using dough hook, mix at low speed until smooth.
3 Combine flours, add to bowl. Mix at low speed 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at
low speed about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed for 2 minutes or until flour is incorporated. Mix at
medium speed 10 minutes or until dough is smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.), for 25 to 30 minutes or until double in bulk.
8 MAKE UP: Scale into 8-28 ounce pieces. Roll scaled dough to pan size; place 1 loaf into each lightly greased pan.
9 PROOF: At 90 F. for 25 to 30 minutes or until double in bulk.
10 BAKE: 5 minutes at 450 F. Reduce temperature to 375 F. and bake 40 to 45 minutes or until done or in a convection oven 3 to 5
minutes on high fan, open vent. Reduce temperature to 325 F., bake 22 to 26 minutes or until done on high fan, open vent.
11 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.

https://theodora.com/recipies/breads_and_sweet_doughs/whole_wheat_bread_whole_wheat_flour_short_time_formula.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence