100% Stone Ground Whole Wheat Bread


  • 1 package active dry yeast
  • 1½ cups lukewarm water
  • 1½ cups milk
  • 2 teaspoons salt
  • 3 tablespoons brown sugar
  • 3 tablespoons shortening
  • 6-7 cups stone ground whole wheat flour


Dissolve yeast in lukewarm water.

Scald milk and pour in a large bowl. Add salt, brown sugar and shortening to the milk. Stir until sugar dissolves. When milk mixture has cooled to lukewarm, add yeast mixture.

Gradually add whole wheat flour. Add flour slowly and stir well after each addition as it takes whole wheat flour longer to absorb liquids.

When the dough is stiff enough to handle, turn it out onto a floured board and knead thoroughly, gradually adding as much of the rest of the flour as necessary. Try to keep the dough soft by kneading in only enough flour to keep it from sticking. If desired, you can use all purpose flour when kneading.

Place in a well greased bowl and let rise for about 2-3 hours or until doubled. (Note: It is the doubling rather then the time that is important. Allow extra time if needed.)

Punch down and shape into two loaves.

Place in greased 9x5 inch loaf pans and allow to rise until almost doubled again, about two hours, still keeping dough warm.

Bake at 325° F for 1½ hours or until loaves sound hollow when tapped with the fingers.

Remove from pan and cool on wire rack.

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