Tasty Whole Wheat Bread Recipe

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Because you can bake this bread in loaf pans or on baking sheets, it's perfect for people who don't have four identical loaf pans. I give some loaves as gifts, then freeze the remaining for my family.
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 48 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 cups warm buttermilk (110° to 115°)
  • 2-1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/3 cup toasted wheat germ
  • 2-1/2 teaspoons salt
  • 8 to 9 cups all-purpose flour

Nutritional Facts

1 slice: 100 calories, 2g fat (1g saturated fat), 4mg cholesterol, 124mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.


  1. In a large bowl, dissolve the yeast in warm water. Add the buttermilk, whole wheat flour, brown sugar, butter, wheat germ, salt and 4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft 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. Turn onto a lightly floured surface; divide into four pieces. Shape into loaves. Place in four greased 8-in. x 4-in. loaf pans or on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves (12 slices each).
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Tasty Whole Wheat Bread in Best of Country Breads 2000, p40

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