Healthy Wheat Bread Recipe
Healthy Wheat Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I developed this recipe to suit my husband's diet," says Betty Howell of Wichita, Kansas. "This tasty bread has a slightly sweet flavor."
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

Ingredients

  • 3 to 4 cups all-purpose flour, divided
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup water
  • 1/2 cup honey
  • 2 tablespoons vegetable oil
  • 1 cup low-fat cottage cheese
  • 4 egg whites
  • 1-1/2 cups whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup old-fashioned oats

Directions

In a large mixing bowl, combine 2 cups of all-purpose flour, salt and yeast. In a saucepan, heat water, honey and oil to 120°-130°; stir in cottage cheese. Add to flour mixture with egg whites; blend at low speed until moistened. Beat for 3 minutes on medium. Add whole wheat flour, wheat germ, oats and enough of the remaining all-purpose flour to form a soft dough. 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. Punch dough down. Shape into two loaves. Place in two 8-in. x 4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 375° for 35-40 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Remove from pans; cool on wire racks. Yield: 2 loaves (32 slices).
Originally published as Healthy Wheat Bread in Taste of Home October/November 1997, p16

Nutritional Facts

1 slice: 100 calories, 1g fat (0 saturated fat), 1mg cholesterol, 170mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 4g protein.

  • 3 to 4 cups all-purpose flour, divided
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup water
  • 1/2 cup honey
  • 2 tablespoons vegetable oil
  • 1 cup low-fat cottage cheese
  • 4 egg whites
  • 1-1/2 cups whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup old-fashioned oats
  1. In a large mixing bowl, combine 2 cups of all-purpose flour, salt and yeast. In a saucepan, heat water, honey and oil to 120°-130°; stir in cottage cheese. Add to flour mixture with egg whites; blend at low speed until moistened. Beat for 3 minutes on medium. Add whole wheat flour, wheat germ, oats and enough of the remaining all-purpose flour to form a soft dough. 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. Punch dough down. Shape into two loaves. Place in two 8-in. x 4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 375° for 35-40 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Remove from pans; cool on wire racks. Yield: 2 loaves (32 slices).
Originally published as Healthy Wheat Bread in Taste of Home October/November 1997, p16

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