Traditional Wheat Bread Recipe

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When we moved to Seattle, a wonderful lady in our neighborhood, Gloria Rose, took me under wing and shared many fabulous recipes with me. This recipe of her's became a favorite of my family's.—Kelly Jo Yaksich, Bennington, Nebraska
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min.
MAKES:48 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min.
MAKES: 48 servings


  • 3-1/2 to 4 cups bread flour
  • 2-1/2 cups whole wheat flour
  • 2 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1 cup water
  • 1 cup milk
  • 1/2 cup honey
  • 3 tablespoons butter
  • 1 egg
  • All-purpose flour

Nutritional Facts

1 slice: 78 calories, 1g fat (1g saturated fat), 7mg cholesterol, 159mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a small saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough.
  2. Turn onto a surface lightly dusted with all-purpose flour; knead until smooth and elastic, about 8-10 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 10 minutes. Turn onto a lightly floured surface; divide into thirds. Shape each into a loaf. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Originally published as Traditional Wheat Bread in Quick Cooking May/June 2000, p42

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lopezwr1ter User ID: 6747772 41314
Reviewed Sep. 3, 2012

"yummy! tastes good for the whole family and even meets all of our diet limitations!"

ritamc53 User ID: 1955833 73732
Reviewed Jan. 28, 2009

"This bread is simple to make, and very good."

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