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Whole Wheat Bread

Whole Wheat Bread
"I make this bread so often I have the recipe memorized. My kids love it for an after-school snack, but it’s great with soup, stew and more.” Nancy Brown - Dahinda, Illinois
16 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1-1/8 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup packed brown sugar
  • 2 tablespoons reduced-fat butter, melted
  • 3/4 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the brown sugar,
  • butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat
  • until smooth. Stir in enough remaining flour to form a firm dough
  • (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a bowl coated with cooking spray,
  • turning once to coat the top. Cover and let rise for 1 hour.
  • Punch dough down and turn onto a floured surface; shape into a loaf.
  • Place in a 9-in. x 5-in. loaf pan coated with cooking spay. Cover
  • and let rise until doubled, about 1 hour.
  • Bake at 375° for 25-30 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 slice equals 129 calories,
© Taste of Home 2013

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Whole Wheat Bread (continued)

Nutrition Facts: 1 g fat (1 g saturated fat), 2 mg cholesterol, 125 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.
© Taste of Home 2013