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Light Wheat Bread

 Light Wheat Bread
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
24 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling


  • 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


  • 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

2 of 2

Light Wheat Bread (continued)

Editor's Note: directed.
Nutritional Facts: 1 slice equals 92 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 152 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.