Tasty Whole Wheat Bread Recipe

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Tasty Whole Wheat Bread Recipe

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Because you can bake this bread in loaf pans or on baking sheets, it's perfect for people who don't have four identical loaf pans. I give some loaves as gifts, then freeze the remaining for my family.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 quart warm buttermilk* (110° to 115°)
  • 1/2 cup butter or margarine, softened
  • 2-1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/3 cup toasted wheat germ
  • 2-1/2 teaspoons salt
  • 8 to 9 cups all-purpose flour

Directions

In a mixing bowl, dissolve the yeast in warm water. Add buttermilk and butter, stirring until butter begins to melt. Add the whole wheat flour, brown sugar, wheat germ, salt and 4 cups all-purpose flour. Beat until smooth. Stir in enough 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. Turn onto a lightly floured surface; divide into four pieces. Shape into loaves. Place in four greased 8-in. x 4-in. loaf pans or on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Tasty Whole Wheat Bread in Best of Country Breads 2000, p40

Nutritional Facts

1 slice: 100 calories, 2g fat (1g saturated fat), 4mg cholesterol, 124mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 quart warm buttermilk* (110° to 115°)
  • 1/2 cup butter or margarine, softened
  • 2-1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/3 cup toasted wheat germ
  • 2-1/2 teaspoons salt
  • 8 to 9 cups all-purpose flour
  1. In a mixing bowl, dissolve the yeast in warm water. Add buttermilk and butter, stirring until butter begins to melt. Add the whole wheat flour, brown sugar, wheat germ, salt and 4 cups all-purpose flour. Beat until smooth. Stir in enough 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. Turn onto a lightly floured surface; divide into four pieces. Shape into loaves. Place in four greased 8-in. x 4-in. loaf pans or on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 loaves.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Tasty Whole Wheat Bread in Best of Country Breads 2000, p40

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