Freezer Whole Wheat Bread
- 6-6 1/2 c
- robin hood all purpose flour
- 6 c
- stone ground whole wheat or graham flour
- 4 pkg
- active dry yeast
- 2/3 c
- instant nonfat dry milk
- 1/2 c
- granulated sugar
- 2 Tbsp
- 1/4 c
- softened butter or margarine
- 4 c
- hot tap water
Add hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 1/2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic.
Stir in whole wheat flour with wooden spoon. Then gradually stir in just enough all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board.
Knead 10 minutes or until dough is smooth and elastic. Let rest 15 minutes on board, Punch down. Divide dough into 4 equal pieces.
Shape each piece into a ball and flatten into 7-inch circles or shape into loaves using the Robin Hood Flour "Rolled Dough", method.
Wrap dough tightly in plastic wrap. Place circles on baking sheets or loaves in 8x4-inch loaf pans. Freeze until firm. Wrap plastic wrapped frozen dough in foil. Freeze up to 4 weeks.
Follow shaping and baking directions in main page(Robin Hood Flour Freezer Yeast Dough), site.
1 piece freezer whole wheat bread
Thaw and let rise in pan as directed on the Robin
Bake at 375^ for 35-40 minutes until done. Remove from pan immediately. Cool on rack. Makes 1 loaf.