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Whole Wheat Bread Recipe
Whole Wheat Bread Recipe photo by Taste of Home

Whole Wheat Bread Recipe

Read Reviews (16)
5 16
Publisher Photo
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 32 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 cups warm water (110° to 115°), divided
  • 3/4 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup molasses
  • 1 tablespoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • 3 cups whole wheat flour

Nutritional Facts

1 serving (1 slice) equals 168 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 223 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 3 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm 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 in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices).
Originally published as Whole Wheat Bread in Country June/July 2002, p49

Nutritional Facts

1 serving (1 slice) equals 168 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 223 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Whole Wheat Bread(16)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 7, 2014

Very tasty. I did make a few changes though....

I used 1/2 C. oil and 1/4 butter melted. I added 4Tbsp. non-fat dry powdered milk. Also I cut the salt down to 2 tsp.,

and I added to the flour: 3 Tbsp. ground flax seed, 3 Tbsp. 10 grain cereal, and 2 Tbsp. gluten. (no one here has any allergies so i can do that). I DID NOT mix the flours together, and glad I didnt. I put the whole wheat flour in a bowl, added 2 Cups A.P. flour and the remaining dry ingredients in the recipe along with the added extras I put in. Then after I added the liquid ingredients and mixed it up real well, I slowly added more A.P. flour to form the dough. I did not need all the 5 1/5 cups A.P. flour.

I ended up baking for 40 minutes, AND I got three 5"x11" loaves.

Defiantly a keeper.

MY REVIEW
Reviewed Dec. 22, 2013

Amazing bread! Rose a lot! Huge loaves.

MY REVIEW
Reviewed Mar. 18, 2013

Excellent great texture and flavor. I only needed to use 6 1/2 cups of mixed flour.

MY REVIEW
Reviewed Dec. 27, 2012

This makes excellent bread, we had it tonight with Turkey soup and it was a big hit. Thanks for sharing the recipe. It was easy to make and I like the fact that it makes two loaves, one is never enough.

MY REVIEW
Reviewed Dec. 17, 2012

This a great bread. Its good tasting and full of flaver. I`m not a baker as a rule but this was good the first time I tried it.

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