Whole Wheat Toasting Bread Recipe

1
Whole Wheat Toasting Bread Recipe
Whole Wheat Toasting Bread Recipe photo by Taste of Home
Publisher Photo

Whole Wheat Toasting Bread Recipe

Read Reviews
1
Publisher Photo
This recipe for whole wheat bread is one of my favorites. Try it topped with a fruit spread for a fast and flavorful breakfast.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 1 egg
  • 1 teaspoon salt
  • 3-1/2 to 4 cups whole wheat flour
  • 1 tablespoon butter or margarine, melted

Directions

In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, egg, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 1-1/2 hours. Punch dough down. Divide into thirds; roll each into a 12-in. rope. Braid ropes; place in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove from pan and brush with melted butter. Cool on a wire rack. Yield: 1 loaf.
Originally published as Whole Wheat Toasting Bread in Cookin' Up Country Breakfasts Cookbook 1994, p49

Nutritional Facts

1 slice: 121 calories, 3g fat (1g saturated fat), 15mg cholesterol, 160mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 1 egg
  • 1 teaspoon salt
  • 3-1/2 to 4 cups whole wheat flour
  • 1 tablespoon butter or margarine, melted
  1. In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, egg, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 1-1/2 hours. Punch dough down. Divide into thirds; roll each into a 12-in. rope. Braid ropes; place in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes. Remove from pan and brush with melted butter. Cool on a wire rack. Yield: 1 loaf.
Originally published as Whole Wheat Toasting Bread in Cookin' Up Country Breakfasts Cookbook 1994, p49

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MY REVIEW
Elaine Stocks User ID: 124254 18337
Reviewed Aug. 21, 2008

"This is a great tasting bread. I love making it all the time."

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