5 ¼ to 5 ½ cups all-purpose flour
4 teaspoons active dry yeast
3 cups milk
1/3 cup sugar
1/3 cup shortening
1 Tablespoon salt
3 Tablespoons dark molasses
2 ¼ cups whole wheat flour
In a large mixing bowl combine 3 cups of the all-purpose (AP) flour and the yeast.
In a saucepan heat together the milk, sugar, shortening, and salt until just warm (115-120 degrees F), stirring constantly to melt the shortening. Add to dry mixture in mixing bowl.
Beat at low speed with electric mixer for 30 seconds, scraping the sides of the bowl constantly.
Beat three minutes at high speed.
Divide dough in half. To one half, stir in enough of the remaining AP flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about five to eight minutes. Shape into ball. Place in well-greased bowl, turning once, and set aside. To remaining dough, stir in molasses and whole wheat flour. Turn out onto lightly floured surface. Knead until smooth and elastic, about five to eight minutes, kneading in enough additional AP flour (about three Tablespoons) to make a moderately stiff dough. Shape into a ball. Place dough in well-greased bowl, turning once to grease surface.
Let both doughs rise in warm place until doubled ( 60 to 75 minutes).
Punch doughs down; cover and let rest 10 minutes.
Roll out half the light dough and half the dark dough, each to a 12x8 inch rectangle. Place dark dough atop light and roll up tightly into a loaf, beginning at the short side. Repeat with remaining doughs.
Place in two greased loaf pans. Cover. Let rise until doubled (45 to 60 minutes). Bake at 375 degrees F for 30 to 35 minutes. Remove. Cool.
Makes two loaves.
|Photo from the book of the layering and rolling process.|