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Whole Wheat Bread - Straight Dough Method

     ·100 POUND BASE

     ·100 lbs whole wheat flour

     ·69 lbs water

     ·3 lbs yeast

     ·2 lbs salt

     ·4 lbs sugar

     ·3 lbs Koerner Blue Label Shortening

     ·3 lbs non-fat dry milk

     ·1 GALLON BASE

     ·12 lbs whole wheat flour

     ·4 qts water

     ·6 ozs yeast

     ·4 ozs salt

     ·8 ozs sugar

     ·6 ozs Koerner Blue Label Shortening

     ·6 ozs non-fat dry milk

Mix dough 8 to 10 minutes at medium speed. Dough temperature out of mixer- 77ºF. Dough Fermentation 1 hour 45 minutes. Punch and scale off 18 ½ ounces for 1-pound bread. Round up. Let round pieces rest for 10 to 12 minutes. Make up and proof for 55 to 65 minutes and bake for 35 to 40 minutes at 400ºF. Do not use steam in oven. Suggested pan size: 8 ½ x 4 ½ x 3.