Wholesome Wheat Bread Recipe
- 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).
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.
Reviews for Wholesome Wheat Bread
"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."
"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."
"turned out very nice and rose well abovepans."
"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."
"Very good with a nice texture.Very good toasted as well."