Wholesome Wheat Bread Recipe

5 6 8
Wholesome Wheat Bread Recipe
Wholesome Wheat Bread Recipe photo by Taste of Home
Publisher Photo

Wholesome Wheat Bread Recipe

Read Reviews
5 6 8
Publisher Photo
My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen. -Karen Wingate, Coldwater, Kansas
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 55 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/3 cup butter, softened
  • 1/3 cup honey
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup nonfat dry milk powder
  • 4-1/2 cups whole wheat flour
  • 2-3/4 to 3-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add butter, honey, sugar, salt, milk powder and 3 cups whole wheat flour; beat on medium speed until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide dough into four portions. Roll each into a 15-in. rope. For each loaf, twist two ropes together; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Wholesome Wheat Bread in Taste of Home August/September 1996, p35

Nutritional Facts

1 slice: 134 calories, 2g fat (1g saturated fat), 5mg cholesterol, 243mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/3 cup butter, softened
  • 1/3 cup honey
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup nonfat dry milk powder
  • 4-1/2 cups whole wheat flour
  • 2-3/4 to 3-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Add butter, honey, sugar, salt, milk powder and 3 cups whole wheat flour; beat on medium speed until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide dough into four portions. Roll each into a 15-in. rope. For each loaf, twist two ropes together; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  4. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Wholesome Wheat Bread in Taste of Home August/September 1996, p35

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Reviews forWholesome Wheat Bread

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MY REVIEW
rachelbarnesjn116 User ID: 8584715 256286
Reviewed Nov. 1, 2016

"This bread is one of my all time favorites to make. It's filling, delicious and doesn't need anything with it (however this with a little bit of butter is amazing). If this is a recipe that you're debating about making or not because of the limited number of reviews, I would strongly suggest trying it. It's worth it."

MY REVIEW
mel0n User ID: 7884697 11965
Reviewed Sep. 23, 2014

"This loaf is nice and soft and light. It has a great flavor. It did not rise as much as I would have liked in the bread pans, but I think it may be partially due to me opening the oven door after about 10 minutes of baking to check on it and creating a draft. I cut a loaf warm, and it sliced very nicely, so I think it is a good bread for making sandwiches."

MY REVIEW
Suekath57 User ID: 7408111 27710
Reviewed Sep. 16, 2013

"fantastic and easy recipe! only small change...I used honey and molasses (half and half) and used BEST for bread white all purpose flour for the white flour portion. so tender, flavorful, and easy!!!!!!!!"

MY REVIEW
MMSI User ID: 5986933 18651
Reviewed Apr. 19, 2012

"turned out very nice and rose well above

pans."

MY REVIEW
jssterns User ID: 6420185 7393
Reviewed Jan. 30, 2012

"I make this almost every other day! We love this bread for sandwhiches! I recently tried this with coconut oil instead of the butter and agave instead of the honey and it is still amazing. I did add 1 tablespoon of vital wheat gluten per one 1 cup of wheat four and my kids really like the white wheat flourl."

MY REVIEW
cheapshoot User ID: 4617545 11961
Reviewed Dec. 12, 2009

"Very good with a nice texture.Very good toasted as well."

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