13 cup wholewheat flour
1/4 cup molasses
3 tbsp salt
3 tbsp vegetable oil
2 tbsp dry yeast
2 tsp sugar
3 1/2 cup lukewarm water
A Recipe for
Never Fail Wholewheat Bread
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Health food makes me sick. |
| Calvin Trillin |
This Recipe for Never Fail Wholewheat Bread is one of thousands in the Recipes-to-go Bread Cookbook.
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
If you enjoy this Never Fail Wholewheat Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This is a recipe for Never Fail Wholewheat Bread from the recipe cookbook of Recipes-to-go (Bread)
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Never eat more than you can lift. |
| Miss Piggy |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of
lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in
the rest of the water, a little at a time, until the dough is firm &
not too sticky. Turn out onto lightly floured board & knead for 15
minutes. Place in large, lightly oiled bowl, cover with damp cloth &
let rise till doubled.
Punch down dough. Divide into 3 & knead each piece for 3 minutes.
Shape into greased loaf tins, cover & let rise till doubled. Bake at
350F for 1 hour.
Posted by Mark Satterly in Intercook
Serves: 1
Never Fail Wholewheat Bread Recipe brought to you by Recipes To-Go