Whole Wheat Bread

1 Tbs (one package) Yeast
1/4 Cup warm water
2 Cups hot water
2 Tbs Shortening
1/2 Cup Brown Sugar
2 Tsp Salt
1 Cup cold water
1/2 Cup Dry Milk
7 - 8 Cups Whole Wheat Flour (best if fresh ground)

Mix yeast and warm water - set aside. Pour hot water over shortening, sugar and salt. Mix dry milk with 1 cup whole wheat flour, add hot water mixture and 1 cup cold water, then add yeast mixture. Add 6- 7 cups whole wheat flour and knead until smooth and elastic, then let rise until double in bulk. Let rise another 40 minutes, punch down, let rise 20 minutes, punch down, let rise another 20 minutes punch down and form into 3 loves. Place into 3 small bread pans and let rise to double in bulk. Bake at 375° F for 40-45 minutes.

Two Hour Whole Wheat Bread

5 Cups warm water
2 Tbs Yeast
1/3 Cup Honey
1/3 Cup Oil
2 Eggs
1/3 Cup Potato Flakes
6 Cups Whole Wheat Flour
1 Tbs Salt
4-5 Cups Unbleached Flour

Add yeast to 1 Cup water with a little sugar in it and let it make a sponge (yeast should become foamy and should take about 10 minutes to develop sponge). Then add all other ingredients except the flour and mix completely. Let this rest 10 minutes and then add flour and knead for 8-10 minutes, cover with plastic wrap and let rise to double in size. Punch down and shape into 4 loaves, put into pans and put in greased bread pans. Let rise to double in size and bake at 350° F 30-40 minutes.

Raisin Bread

2 Tbs Yeast
2 Cups Raisins (soak 1 hour in 2 cups warm water)
2 Cups hot Milk
2 Tbs Oil
3 Tbs Sugar
1 Tbs Salt
2 Eggs beaten
1/8 Tsp Cinnamon
1 Tsp Lemon Juice (or extract)
6 Cups Flour (you can substitute 1/2 Cup QWhole Wheat Flour for 1/2 Cup Flour)

Ingredients should be at room temperature. Place oil, sugar, cinnamon, salt and then add milk. Add eggs, yeast and raisins. Gradually add flour kneading to make a smoth dough then cover and let rise to double in size. Divide into 2 loaves, put into greased pans and let rise to double in size. Bake at 350° F for 20-25 minutes. An egg wash before cooking will darken the top crust.

2 1lb Whole grain bread

1 7/8 Cup HOT water
3 TBS Sugar
3 Tsp Active Dry Yeast (let sit for about 10 minutes)
5 Cups whole grain flour - fresh ground
2 TBS Powdered Milk
3 TBS Vital Wheat Gluten
2 Tsp Salt
2 TBS Powdered Eggs
2 TBS Olive Oil
Mix 8 Minutes, Let double in size (20 minutes in a 150° oven), then 350° for 18 minutes.

Rolls

12 Rolls24 Rolls
1 Cup Water2 Cups Water
2 TBS Powdered Egg4 TBS Powdered Egg
3 1/4 Cups Whole Grain Flour6 1/2 Cups Wholoe Grian Flour
4 TBS Sugar8 TBS Sugar
1 Tsp Salt2 Tsp Salt
3 TBS Powdered Milk6 TBS Powdered Milk
1/4 Cup Olive Oil1/2 Cup Olive Oil
2 Tsp Active Dry Yeast4 Tsp Active Dry Yeast

Let rise to double in size in a 150° oven (about 20 minutes).
Egg Glaze: 1 Egg 1 pinch of salt - beat smooth spread on top before baking.
Bake at 350° 18 Minutes.