Round Whole Wheat Loaves Recipe

4.5 3 4
Round Whole Wheat Loaves Recipe
Round Whole Wheat Loaves Recipe photo by Taste of Home
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Round Whole Wheat Loaves Recipe

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4.5 3 4
Publisher Photo
Honey lends a mildly sweet taste to this hearty golden brown bread that everyone enjoys. For holidays, Mom often formed the dough into crescent rolls that baked up beautifully.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 cup milk
  • 3/4 cup shortening
  • 1/2 cup honey
  • 2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3 eggs
  • 1 teaspoon butter, melted

Directions

In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110° to 115°. Combine the flours; set aside.
In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture 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. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely. Yield: 2 loaves.
Originally published as Round Whole Wheat Loaves in Taste of Home April/May 2005, p35

Nutritional Facts

1 slice: 153 calories, 6g fat (1g saturated fat), 21mg cholesterol, 160mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 4g protein.

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  • 1 cup milk
  • 3/4 cup shortening
  • 1/2 cup honey
  • 2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3 eggs
  • 1 teaspoon butter, melted
  1. In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110° to 115°. Combine the flours; set aside.
  2. In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely. Yield: 2 loaves.
Originally published as Round Whole Wheat Loaves in Taste of Home April/May 2005, p35

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Reviews forRound Whole Wheat Loaves

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habenaroman User ID: 7905288 225717
Reviewed May. 1, 2015

"Tasted wonderful. Did not like the texture; reminiscent of cornbread."

MY REVIEW
marteldann User ID: 49794 59729
Reviewed Jan. 24, 2013

"This is one of my favorite whole wheat bread recipes. Great with soup or toasted!"

MY REVIEW
katlaydee3 User ID: 3741999 111822
Reviewed Jun. 18, 2012

"This is really good. I don't usually like wheat bread but I think the honey adds a lot of flavor."

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