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: 25 min. + rising Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 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°)
  • 3 tablespoons sugar
  • 1/3 cup butter, softened
  • 1/3 cup honey
  • 1/2 cup nonfat dry milk powder
  • 1 tablespoon salt
  • 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 water. Add the sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 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 down. Shape dough into traditional loaves or divide into fourths and roll each portion into a 15-in. rope. Twist two ropes together. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Wholesome Wheat Bread in Taste of Home August/September 1996, p35

Nutritional Facts

1 slice: 144 calories, 2g fat (0 saturated fat), 0 cholesterol, 239mg sodium, 27g carbohydrate (0 sugars, 0 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°)
  • 3 tablespoons sugar
  • 1/3 cup butter, softened
  • 1/3 cup honey
  • 1/2 cup nonfat dry milk powder
  • 1 tablespoon salt
  • 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 water. Add the sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
  2. Turn onto floured surface; knead until smooth and elastic, about 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.
  3. Punch down. Shape dough into traditional loaves or divide into fourths and roll each portion into a 15-in. rope. Twist two ropes together. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Wholesome Wheat Bread in Taste of Home August/September 1996, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWholesome Wheat Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image