No.D 055 00 BREADS AND SWEET DOUGHS WHOLE WHEAT BREAD 25 mg 288 mg 0 mg 3 g 5 g 29 g 158 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 2 Slices Portion Ingredient YEAST,ACTIVE,DRY WATER,WARM WATER MILK,NONFAT,DRY SUGAR,GRANULATED SALT FLOUR,WHEAT,BREAD FLOUR,WHOLE WHEAT SHORTENING,SOFTENED Issue Measure 1/4 cup 1/3 tbsp 1-1/2 cup 2 qts 1-7/8 cup 1-1/2 cup 1/4 cup 1/3 tbsp 3 qts 2 cup 3 qts 1 cup 1 cup Weight 1-2/3 oz 12-1/2 oz 4-1/8 lbs 4-1/2 oz 10-5/8 oz 2-1/2 oz 4-1/4 lbs 3-1/2 lbs 7-1/4 oz Method 1   Sprinkle yeast over water.  DO NOT USE TEMPERATURES ABOVE 110 F.  Mix well.  Let stand 5 minutes.  Stir.  Set aside for use in Step 4. Place water, milk, sugar, and salt in mixer bowl.  Using dough hook, mix at low speed about 1 minute until blended. Combine flours thoroughly; add to liquid in mixer bowl.  Using dough hook, mix at low speed 1 minute or until the dry ingredients are incorporated into liquid. Add yeast solution; mix at low speed for one minute. Add shortening; mix at low speed 1 minute.  Continue mixing at medium speed for 10 to 15 minutes or until dough is smooth and elastic.  Dough temperature should be 78 F. to 82 F. FERMENT:  Cover. Set in warm place (80 F.) 2 hours or until double in bulk. PUNCH:  Fold sides into center and turn dough completely over.  Let rest 15 minutes. PROOF:  At 90 F. to 100 F. for about 1 hour or until double in size. BAKE:  35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done on high fan, open vent. When cool, slice 25 slices, about 1/2-inch thick, per loaf. 2 3 4 5 6 7 8 9 10