Freezer Whole Wheat Bread

1 cup milk
1/2 cup firmly packed light brown sugar
1/4 cup sugar
2 tbsp salt
1/2 cup margarine
2 1/4 cups warm water
3 pkgs active dry yeast
3 cups unsifted whole wheat flour
7 1/2 to 8 1/2 cups unsifted flour
melted margarine

Scald milk; stir in brown sugar, sugar, salt and 1/2 cup margarine. Cool to lukewarm.

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add lukewarm milk mixture, whole wheat flour and 1 cup white flour; beat until smooth.

Stir in enough additional white flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 12 minutes. Cover; let rest on board 15 minutes.

Roll dough out to an 18 x 12 inch rectangle. Cut into 3 equal pieces, 6 x 12 inches each. Brush with melted margarine. Stack dough on greased baking sheet, brushed sude up, placing plastic wrap between each piece. Cover sheet tightly with plastic wrap; place in freezer.

When frozen, separate pieces of dough and wrap each with plastic wrap. Keep frozen up to 4 weeks.

TO BAKE:
Remove from freezer. Unwrap and place on ungreased baking sheets, brushed side up. Cover; let stand at room temperature until fully thawed, about 2 1/2 hours.

Roll each piece to an 8 x 12 inch rectangle. Beginning at an 8 inch end, roll dough as for jelly roll. Pinch seam to seal. With seam side down, press down ends with heel of hand. Fold underneath. Place each, seam side down, in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 2 hours and 15 minutes.

Bake on lowest rack position at 375 about 35 minutes, or until done. Remove from baking pans and cool on wire racks.

TO BAKE WITHOUT FREEZING:
After shaping, let rose in warm place, free from draft until doubled in bulk. (Unfrozen dough will rise faster than frozen dough.)

Makes 3 loaves
Source: Workbasket; March, 1979