Traditional Whole Wheat Bread Recipe

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Traditional Whole Wheat Bread Recipe

Read Reviews
4 1 1
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With all the sweet breads that get served during the holidays, it's nice to make this nutritious wheat bread. I use it for sandwiches and also enjoy it toasted and buttered. —Carol Forcum, Marion, Illinois
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min. + cooling

Ingredients

  • 3 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1/4 cup mashed potato flakes
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 2 cups water
  • 3 tablespoons vegetable oil
  • 3 eggs
  • 3 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; 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.
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 cool on wire racks. Yield: 2 loaves.
Originally published as Traditional Whole Wheat Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p46

Nutritional Facts

1 slice: 114 calories, 2g fat (0 saturated fat), 20mg cholesterol, 161mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 3 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1/4 cup mashed potato flakes
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 2 cups water
  • 3 tablespoons vegetable oil
  • 3 eggs
  • 3 to 3-1/2 cups all-purpose flour
  1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; 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. 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 cool on wire racks. Yield: 2 loaves.
Originally published as Traditional Whole Wheat Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p46

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angela leach User ID: 1049565 51634
Reviewed Nov. 26, 2009

"Very good and tasty recipe, used egg whites instead of whole eggs."

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