Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Kansas Whole Wheat Bread

We harvested wheat for 36 years, and I was the chief cook for the crew. This lightly textured wheat bread won an award at the Celebrate Kansas Wheat Bake-Off several years ago.

24 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

2-1/2 cups whole wheat flour
1/2 cup quick-cooking oats
1/4 cup toasted wheat germ
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1 cup water
1 cup (8 ounces) 4% cottage cheese
1/2 cup mashed potatoes (without added milk and butter)
1/4 cup butter, softened
1/4 cup milk
1/4 cup honey
2 tablespoons molasses
2 eggs
3 to 4 cups all-purpose flour

Directions

In a large bowl, combine the whole wheat flour, oats, wheat germ,
yeast and salt. In a saucepan, heat the water, cottage cheese,
potatoes, butter, milk, honey and molasses to 120°-130°. Add
to dry ingredients; beat just until moistened. Add eggs; beat until
smooth. Stir in enough all-purpose flour to form a soft dough. Turn
onto a floured surface; knead until smooth and elastic, about 8-10
minutes.
Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour.

2 of 2

Kansas Whole Wheat Bread (continued)

Directions (continued)

Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into two flattened balls. Place on two greased baking
sheets. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make a shallow X-shaped cut in the top of each
loaf. Bake at 350° for 35-40 minutes. Cover loosely with foil if
top browns to quickly. Remove from pans to wire racks to cool.
Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 serving (1 slice) equals 163 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 259 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.