100% Whole Wheat Bread

Description:

1 lb. loaves available in three packs. Great for soup bowls, sandwiches and dough sculpture.

Ingredients:

Stone ground whole wheat flour, water, high fructose corn syrup, yeast, vital wheat gluten, canola and/or soybean oil, salt, sodium stearoyl lactylate, yeast nutrients (calcium sulfate, ammonium chloride), ascorbic acid, enzyme (for improved baking)
CONTAINS: WHEAT

Instructions:

Regular Method
5 to 8 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 325°F. Bake bread 25-30 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Refrigerator Method
8 to 16 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 325°F. Bake bread 25-30 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Speed Method *
2 to 4 hours (electric oven only)
1. Coat a loaf pan with non-stick coking spray. Place frozen dough in pan. Do not cover. Preheat electric oven to 200°F, then turn oven off.
2. Place dough on rack in oven. Let dough rise 2 to 4 hours, until dough is 1” above pan. Check every 20 minutes after the first hour to make sure dough does not rise too high.
3. Leave dough in the oven and set to 325°F Bake 30-35 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

*Speed Method Thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Method.