Nauvoo Brown Bread--Modified

Anita has had trouble making a 100% whole-wheat bread recipe I gave her because her grain mill does not make fine flour. She went back to her recipe and mixes white flour into her recipes to make it work. The Nauvoo bread recipe works great for her.

Brown Bread
Source: Nauvoo IL--modified
4 loaves

1 cup warm water
2 packages of dry yeast
6 cups whole-wheat flour
6 cups all-purpose flour
½ cup powdered milk
2/3 cups sugar
2 T. salt
2 eggs
1/3 cup soft shortening
1 qt. cold water
Yeast mixture

Combine warm water and yeast to dissolve. Put flours and powdered milk in a large mixing bowl; do not sift. Add remaining ingredients and mix well.

Combine into moderately stiff dough. Turn out onto well floured surface. Using all-purpose flour, flour hands and knead 10 minutes. Place in greased bowl. Cover and let rise 1 hour.

Divide into 4 portions. Shape into ball and let rest 15 minutes. Form loaves and place in greased pans. Let rise 1 hour. Bake at 375° F. for 35 to 40 minutes.

Bread is done when lightly brown and sides of loaf releases from pan. Remove from pans and cool on wire racks.