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Wholesome Grain Loaves Recipe

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This recipe began as a basic wheat bread. I added wholesome graham flour, raisins and sunflower kernels. Now my family begs me to make this for them.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-3/4 cups warm water (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons salt
  • 1 cup graham flour or additional whole wheat flour
  • 4 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • 1 cup golden raisins
  • 1 cup unsalted sunflower kernels

Directions

In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, egg, cinnamon, salt, graham flour and 3 cups whole wheat flour. Beat until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface. Sprinkle with raisins and sunflower kernels. 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 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks cool. Yield: 2 loaves (16 loaves each).
Originally published as Wholesome Grain Loaves in Best of Country Breads 2000, p42

Nutritional Facts

1 slice: 172 calories, 4g fat (1g saturated fat), 10mg cholesterol, 130mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2-3/4 cups warm water (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons salt
  • 1 cup graham flour or additional whole wheat flour
  • 4 cups whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • 1 cup golden raisins
  • 1 cup unsalted sunflower kernels
  1. In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, egg, cinnamon, salt, graham flour and 3 cups whole wheat flour. Beat until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface. Sprinkle with raisins and sunflower kernels. 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 1 hour.
  4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks cool. Yield: 2 loaves (16 loaves each).
Originally published as Wholesome Grain Loaves in Best of Country Breads 2000, p42

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