recipelink.com Chat Room Recipe Swap - 2001-07-08
From: recipelink.com
No-Knead Whole Wheat Bread
From: Annie Downing
Newsgroup: misc.consumers.frugal-living
Date: 11-9-2000
Makes 2 loaves
Combine:
1 cup milk, scalded
1/3 cup shortening
1/2 cup brown sugar
4 tsp. salt
Cool to lukewarm by adding:
1 cup water
Add:
2 pkgs. of yeast or 4 tsp. bulk yeast
Blend in:
2 eggs
3 cups whole wheat four
3 cups all purpose flour
Mix well and place dough in a greased bowl and cover. Store in the refrigerator for at least 2 hours, or overnight if desired. The reason for chilling the dough is because it’s very soft and hard to shape unless chilled (personally, I just scoop it into a greased loaf pan and set it aside to raise, resulting in a loaf that looks more like a batter bread like zucchini bread or banana bread.) Shape chilled dough into 2 loaves on a well floured surface. Place in greased loaf pans and cover. Let rise in warm place until double in bulk, about 2 hours. Bake at 350 F for 1 hour.
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