Refrigerator Whole Wheat Bread

This Refrigerator Whole Wheat Bread Recipe is great if you need a head start in meal preparation. Do this special dough when you have time, then let it rise in the refrigerator. Bake any time from 2 to 24 hours later.

Ingredients:

• 4 cups sifted plain flour
• 3 Tbsp sugar*
• 4 tsp salt**
• 2 cakes or packages yeast
• 2 cups milk
• 3/4 cup water
• 1/4 cup butter
• 4 cups whole wheat flour
• *3 Tbsp of brown sugar, honey or molasses may be substituted for the sugar.
• **If using self-rising flour, use only 2 tsp salt.

In a large mixer bowl thoroughly combine 3 cups plain flour, sugar, salt and undissolved yeast.

Combine milk, water and butter in sauce pan.

Heat over low heat until liquids are very warm, 120°-130°. Butter does not need to melt.

Gradually add to dry ingredients and beat 2 minutes at medium speed on mixer, scraping bowl occasionally.

Add remaining cup of plain flour and beat at high speed 2 minutes.

Stir in enough wheat flour to make a stiff dough.

Sprinkle board or cloth with whole wheat flour, turn out dough and knead until smooth and elastic, about 8 to 10 minutes.

Cover with plastic wrap, then a towel.

Let rest 20 minutes.

Divide dough in half.

Roll each half into a 14"x9" rectangle.

Roll up dough, press down ends and fold under.

Place in 2 well-greased loaf pans.

Brush loaves with oil, cover with plastic wrap.

Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator.

Uncover dough carefully. Let stand at room temperature 10 minutes.

Puncture any gas bubbles which may have formed near surface.

Bake at 400° for about 40 minutes, or until done.

Remove from pans and cool on wire rack.

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