Freezer Whole Wheat Bread

Workbasket Recipes: This issue (March, 1979) has a large article entitled
“Bread: From Freezer To Oven”. I thought the breads looked interesting, so
I am posting them, but each is fairly long, and will probably have its own
mailing.

Scald milk; stir in brown sugar, sugar, salt and 1/2 cup margarine. Cool to
lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until
dissolved. Add lukewarm milk mixture, whole wheat flour and 1 cup white
flour; beat until smooth. Stir in enough additional white flour to make a
stiff dough. Turn out onto lightly floured board; knead until smooth and
elastic, about 12 minutes. Cover; let rest on board 15 minutes. Roll dough
out to an 18 x 12 inch rectangle. Cut into 3 equal pieces, 6 x 12 inches
each. Brush with melted margarine. Stack dough on greased baking sheet,
brushed sude up, placing plastic wrap between each piece. Cover sheet
tightly with plastic wrap; place in freezer. When frozen, separate pieces
of dough and wrap each with plastic wrap. Keep frozen up to 4 weeks.

Remove from freezer. Unwrap and place on ungreased baking sheets, brushed
side up. Cover; let stand at room temperature until fully thawed, about 2
1/2 hours. Roll each piece to an 8 x 12 inch rectangle. Beginning at an 8
inch end, roll dough as for jelly roll. Pinch seam to seal. With seam side
down, press down ends with heel of hand. Fold underneath. Place each, seam
side down, in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let
rise in warm place, free from draft, until doubled in bulk, about 2 hours
and 15 minutes.

Bake on lowest rack position at 375 about 35 minutes, or until done. Remove
from baking pans and cool on wire racks.

TO BAKE WITHOUT FREEZING:

After shaping, let rose in warm place, free from draft until doubled in
bulk. (Unfrozen dough will rise faster than frozen dough.) Makes 3 loaves.