• Baking Time 40 minutes
  • Preparation Time 30 minutes, plus 2 hours and 10 minutes rising
  • Makes 2 loaves (16 slices each loaf)
  • Freezing Excellent

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Ingredients

  • 1 tsp sugar
  • 2 cup warm water (105ºF-115º/40ºC-56ºC), divided
  • 1 pkg (2 1/4 tsp/11 mL) active dry yeast
  • 1/3 cup molasses
  • 1 1/2 tsp salt
  • 2 tbsp Crisco® All Vegetable Shortening
  • 5 3/4 cups Robin Hood® Best For Bread Whole Wheat Flour

Serving Size: 2 loaves (16 slices each loaf)

Directions

Serving Size: 2 loaves (16 slices each loaf)

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Add remaining 1 1/2 cups (375 mL) warm water, molasses, salt, shortening and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 3/4 cups (675 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into ball.
  • Knead dough until smooth and elastic (about 10 minutes).
  • Place in lightly greased large bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Round up each portion. Cover and let rest 10 minutes.
  • Shape each portion into a loaf. Place seam side down in two greased 8 1/2" x 4 1/2" x 2 3/4" (22 x 7 x 6cm) (1.5 L) loaf pans. Cover with a tea towel.
  • Let rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre, and corners are filled (45 to 60 minutes).
  • Preheat oven to 400ºF (200ºC).
  • Bake in preheated oven, on lower oven rack, for 10 minutes, then reduce temperature to 350°F (180°C) and bake 20 to 30 minutes more. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

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