Light Wheat Bread Recipe

3 1 2
Light Wheat Bread Recipe
Light Wheat Bread Recipe photo by Taste of Home
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Light Wheat Bread Recipe

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3 1 2
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I bake twice a week because my family loves it. But I wanted a simple, foolproof recipe. After experimenting with several, I came up with this light-colored wheat bread, and my husband and children always want more. -Holly Shirk, Grantville, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

  • 4 to 5 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups water
  • 1 tablespoon butter

Directions

In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.
Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and refrigerate for up to 12 hours.
Remove from the refrigerator; let stand in a warm place for 30 minutes.
Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Editor's Note: To bake without refrigeration, cover dough and let rise in a warm place until doubled, about 1 hour. Bake as directed.
Originally published as Light Wheat Bread in Reminisce September/October 2003, p48

Nutritional Facts

1 slice: 92 calories, 1g fat (0 saturated fat), 1mg cholesterol, 152mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 4 to 5 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups water
  • 1 tablespoon butter
  1. In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.
  3. Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and refrigerate for up to 12 hours.
  4. Remove from the refrigerator; let stand in a warm place for 30 minutes.
  5. Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Editor's Note: To bake without refrigeration, cover dough and let rise in a warm place until doubled, about 1 hour. Bake as directed.
Originally published as Light Wheat Bread in Reminisce September/October 2003, p48

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MY REVIEW
Loiscooks User ID: 3656565 255012
Reviewed Oct. 4, 2016

"This bread did not seem to rise as it should have. I used the method suggested by the editor. I put the bread in the pans and let it rise for about one hour and then baked it. The crust was quite crusty. One question about the instructions: The directions say to knead for 6 to 8 minutes, then "cover and let rest for 20 minutes." Did this mean to leave it on the counter after kneading , cover, and then let rest for 20 minutes? Normally, after kneading bread you put it in a greased bowl."

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