Traditional Wheat Bread Recipe

5 2 3
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Traditional Wheat Bread Recipe

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5 2 3
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min.

Ingredients

  • 3-1/2 to 4 cups bread flour, divided
  • 2-1/2 cups whole wheat flour, divided
  • 2 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1 cup milk
  • 1 cup water
  • 1/2 cup honey
  • 3 tablespoons butter or margarine
  • 1 egg
  • All-purpose flour

Directions

In a mixing bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a saucepan, heat the milk, water, honey and butter to 120°-130°. Stir into dry ingredients just until moistened. Beat in egg until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough. Turn onto a surface lightly dusted with all-purpose flour; 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; let rest for 10 minutes. Divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves.
Originally published as Traditional Wheat Bread in Quick Cooking May/June 2000, p42

Nutritional Facts

1 slice: 78 calories, 1g fat (1g saturated fat), 7mg cholesterol, 159mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 3-1/2 to 4 cups bread flour, divided
  • 2-1/2 cups whole wheat flour, divided
  • 2 tablespoons active dry yeast
  • 1 tablespoon salt
  • 1 cup milk
  • 1 cup water
  • 1/2 cup honey
  • 3 tablespoons butter or margarine
  • 1 egg
  • All-purpose flour
  1. In a mixing bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a saucepan, heat the milk, water, honey and butter to 120°-130°. Stir into dry ingredients just until moistened. Beat in egg until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough. Turn onto a surface lightly dusted with all-purpose flour; 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; let rest for 10 minutes. Divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves.
Originally published as Traditional Wheat Bread in Quick Cooking May/June 2000, p42

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Reviews forTraditional Wheat Bread

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MY REVIEW
lopezwr1ter User ID: 6747772 41314
Reviewed Sep. 3, 2012

"yummy! tastes good for the whole family and even meets all of our diet limitations!"

MY REVIEW
ritamc53 User ID: 1955833 73732
Reviewed Jan. 28, 2009

"This bread is simple to make, and very good."

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