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Traditional Whole Wheat Bread Recipe

With all the sweet breads that get served during the holidays, it's nice to make this nutritious wheat bread. I use it for sandwiches and also enjoy it toasted and buttered. —Carol Forcum, Marion, Illinois

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Traditional Whole Wheat Bread Recipe

Prep: 30 min. + rising Bake: 35 min. + cooling

Yield: 32 Servings

30 35 65

Ingredients

3 cups whole wheat flour
1/2 cup toasted wheat germ
1/4 cup mashed potato flakes
1/4 cup nonfat dry milk powder
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups water
3 tablespoons vegetable oil
3 eggs
3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs 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.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 114 calories, 2 g fat (trace saturated fat), 20 mg cholesterol, 161 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Traditional Whole Wheat Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p46