Pepperidge Farm Whole Wheat Bread

🥘 Ingredients

• whole milk 2 cups
• active dry yeast 4 ½ tsp
• salt 2 tsp
• butter 2 Tbsp
• honey ½ cup
• wheat germ ¼ cup
• stone ground whole wheat flour 6 cups
• unsalted shortening

1. 1

   Heat 1/2 cup whole milk until lukewarm. Dissolve active dry yeast in milk. Let stand for 10 minutes .
2. 2

   Scald remaining milk, pour over salt and butter in large mixing bowl . Cool to lukewarm, add honey , dissolved yeast, and wheat germ . Add stone ground whole wheat flour beating vigorously with wooden spoon until dough forms a ball.
3. 3

   Turn out on a well-floured board . Knead vigorously until dough is elastic and bubbles form. Place dough in a lightly greased bowl . Cover, set in a warm place until doubled in bulk.
4. 4

   Place dough on floured board. Divide in two parts shaping loaves to fit 5-inch by 9-1/2-inch loaf pans . Grease loaf pans well with unsalted shortening . Cover, let loaves rise in pans until almost doubled in bulk (about 1 hour ) in a warm place.
5. 5

   Bake in preheated 400°F oven for 15 minutes or until loaves begin to brown. Reduce oven to 350°F and bake about 40 minutes to 45 minutes longer or until bread is done.