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Traditional Whole Wheat Bread

 Traditional Whole Wheat Bread
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
32 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling


  • 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


  • 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

2 of 2

Traditional Whole Wheat Bread (continued)

Directions (continued)

  • pans to cool on wire racks. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 114 calories, 2 g fat (trace saturated fat), 20 mg cholesterol, 161 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.