5 lb bag
Whole Wheat Flour.
Contains: wheat.Do not eat raw flour, dough or batter.
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Per 1/4 Cup: 100 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); less than 1 total sugars. Guiding Stars: guidingstars.com. Best for baking. Bake with confidence. Successful baking begins with the very best ingredients. Our Whole Wheat Flour is made form high quality wheat so you can be confident your favorite recipes will be off to a great start.
Whole Wheat Yeast Bread: 2 1/4 cups warm water (105 degrees F.) 3/4 cup nonfat dry milk 1/3 cup sugar 2 Tbsp. brown sugar 2 packages active dry yeast 1 tsp salt 5 cups Whole Wheat Flour 1 cup bread flours (Baking Suggestion: This gives the bread better texture. In place of bread flour, one cup of whole wheat flour can be used instead).1/3 cup vegetable oil 1/4 - 1/2 cup sunflower seeds and/or bulgur wheat (optional). Dissolve yeast and brown sugar in 2 cups warm water. In large bowl, blend 4 cups flour and remaining dry ingredients. Slowly mix yeast into flour mixture. Rinse yeast/water cup with remaining 1/4 cup of water and add to dough. Add oil slowly, blending well. Stir in sunflower seeds and only enough additional flour so dough clings together. On clean, lightly floured surface, knead for 7 to 10 minutes, or until smooth. Place in a greased bowl, turning greased side up. Let rise, loosely covered, at room temperature, until doubled in size, approximately half an hour. Grease two loaf pans with margarine (or butter, but not oil). Shape dough into two loaves, placing one in each pan. Let rise again, covered and warm, until doubled. Bake at 400 degrees F. for 15 minutes, then at 350 degrees F. for 25 minutes. Remove from pans and let cool on racks. Makes 2 loaves. Storing Flour: Keep flour in an airtight container in a cool and dry place. Flour may be stored in the refrigerator or freezer for up to one year when wrapped in an airtight plastic storage bag. Make sure to bring flour to room temperature before using. Product should be stored at 75 degrees F. or cooler under dry conditions.