- 2 [1/4-ounce / 7-g each] packages active dry yeast
- 1 1/2 cups [375 mL] wheat flour
- 1/2 cup [125 mL] rye flour
- 3 1/2 cups [490 g] sifted all-purpose flour
- 2 cups [500 mL] milk
- 1/2 cup [125 mL] brown sugar
- 3 tablespoons [45 g] shortening
- 2 tablespoons [30 g] sugar
- 1 tablespoon [15 mL] salt
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- Mix together dry yeast, wheat flour, rye flour and 1 cup [140 g] all-purpose flour.
- Heat together milk, brown sugar, shortening, sugar and salt, until just warm.
- Pour into flours mixture.
- Using an electric beater at low speed, beat mixture for 30 seconds, scraping sides.
- Beat for 3 minutes, at high speed.
- Mix in enough flour to get a nice dough.
- Knead dough for 8 to 10 minutes, onto a floured surface.
- Transfer dough into a greased bowl; turn dough once.
- Cover and set aside until doubled in bulk [1 1/2 hours].
- Tap dough with your hands; let rest for 10 minutes.
- Shape dough into 2 loaves.
- Transfer loaves into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch [22 x 11 x 6-cm] bread loaf pans.
- Set aside until doubled in bulk [45 to 60 minutes].
- Bake into a preheated 375°F [190°F] oven, until done, for approximately 40 minutes.
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