Pepperidge Farm Whole Wheat Bread

🥘 Ingredients

• active dry yeast
  1.5 tbsp
• butter
  2 Tbsp
• honey
  1/2 c
• salt
  2 tsp
• stone ground whole wheat flour
  6 c
• unsalted shortening
• wheat germ
  4 tbsp
• whole milk
  2 c

🍳 Cookware

• large mixing bowl
• wooden spoon
• board
• lightly greased bowl
• loaf pans

1. 1

   Heat 1/2 cup whole milk until lukewarm. Dissolve active dry yeast in milk. Let stand for ⏱️ 10 minutes .

   whole milk: 2 c, active dry yeast: 1.5 tbsp
2. 2

   Scald remaining milk, pour over salt and butter in large mixing bowl . Cool to lukewarm, add honey , dissolved yeast, and wheat germ . Add stone ground whole wheat flour beating vigorously with wooden spoon until dough forms a ball.

   salt: 2 tsp, butter: 2 Tbsp, honey: 1/2 c, wheat germ: 4 tbsp, stone ground whole wheat flour: 6 c
3. 3

   Turn out on a well-floured board . Knead vigorously until dough is elastic and bubbles form. Place dough in a lightly greased bowl . Cover, set in a warm place until doubled in bulk.
4. 4

   Place dough on floured board. Divide in two parts shaping loaves to fit 5-inch by 9-1/2-inch loaf pans . Grease loaf pans well with unsalted shortening . Cover, let loaves rise in pans until almost doubled in bulk (about ⏱️ 1 hour ) in a warm place.

   unsalted shortening
5. 5

   Bake in preheated 400°F oven for ⏱️ 15 minutes or until loaves begin to brown. Reduce oven to 350°F and bake about ⏱️ 40 minutes to ⏱️ 45 minutes longer or until bread is done.