Classic Whole Wheat Bread Recipe

5 1
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Classic Whole Wheat Bread Recipe

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5 1
Publisher Photo
A lot of wheat is produced in this area, so I use it often in my baking. Buttermilk makes this bread a little lighter and less dense than other wheat breads. The aroma while it bakes is terrific.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

  • 3 cups whole wheat flour
  • 1-1/2 cups quick-cooking oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2-1/2 cups buttermilk
  • 1/3 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 eggs
  • 5 to 6 cups all-purpose flour
  • Melted butter

Directions

In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the buttermilk, butter, 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 medium stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 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; let rest for 20 minutes. 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 wire racks. Brush with melted butter. Cool. Yield: 2 loaves(16 slices each).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Classic Whole Wheat Bread in Best of Country Breads 2000, p42

Nutritional Facts

1 slice: 168 calories, 3g fat (1g saturated fat), 19mg cholesterol, 267mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 3 cups whole wheat flour
  • 1-1/2 cups quick-cooking oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2-1/2 cups buttermilk
  • 1/3 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 eggs
  • 5 to 6 cups all-purpose flour
  • Melted butter
  1. In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the buttermilk, butter, 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 medium stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; let rest for 20 minutes. 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.
  4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves(16 slices each).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Classic Whole Wheat Bread in Best of Country Breads 2000, p42

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