{"id":175,"date":"2015-09-24T23:40:24","date_gmt":"2015-09-24T23:40:24","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=175"},"modified":"2018-09-26T12:46:22","modified_gmt":"2018-09-26T12:46:22","slug":"100-whole-wheat-bread","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2015\/09\/24\/100-whole-wheat-bread\/","title":{"rendered":"100% Whole Wheat Bread"},"content":{"rendered":"<h5 style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/h5>\n<h5>Servings: 6<\/h5>\n<p>Ingredients:<\/p>\n<ul>\n<li>2\/3 c Water<\/li>\n<li>3 pk Yeast<\/li>\n<li>1 tb Sugar<\/li>\n<li>8 c Scalded milk<\/li>\n<li>2\/3 c Shortening<\/li>\n<li>1 c Sugar<\/li>\n<li>1\/2 c Molasses<\/li>\n<li>2 tb Salt<\/li>\n<li>12 c Whole wheat flour<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Dissolve yeast in 2\/3 c water while your milk is cooling.<\/li>\n<li>Dissolve 1 cup sugar in the hot milk.<\/li>\n<li>Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed.<\/li>\n<li>Knead about 5 minutes.<\/li>\n<li>Let rise until doubled in bulk, about 1 1\/2 to 2 hours.<\/li>\n<li>Knead down and shape into 6 loaves, let rise until doubled in pans.<\/li>\n<li>Bake at 375\u00b0F | 190\u00b0C for 40 minutes.<\/li>\n<li>Turn out on wire rack and let cool to cold before slicing, if<br \/>\nyou can.<\/li>\n<\/ul>\n<p><em>NOTE: Raisins and\/or walnuts can be added for a change. Also this bread freezes well.<\/em><\/p>\n<h5>[\/bg_collapse]<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] Servings: 6 Ingredients: 2\/3 c Water 3 pk Yeast 1 tb Sugar 8 c Scalded milk 2\/3 c Shortening 1 c Sugar 1\/2 c Molasses 2 tb Salt 12 c Whole wheat flour Directions: Dissolve yeast in 2\/3 c water while your milk is cooling. Dissolve 1 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[21],"class_list":["post-175","post","type-post","status-publish","format-standard","hentry","category-baking","tag-bread"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":4,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"predecessor-version":[{"id":1488,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/175\/revisions\/1488"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}