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Whole Wheat Bread

Whole Wheat Bread
Recipe Tip
Baking Tip
Whole wheat flour adds a nutty flavor, hearty texture and higher fiber content, and best of all, adds good-for-you whole grains in a tasty way.

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Based on 4 ratings

Looking forward to making some yeast bread at home? Then check out this whole wheat bread recipe. From eatbetteramerica.
Prep Time:35 min
Start to Finish:3 hr 50 min
makes:2 loaves; 16 slices each
2packages regular active dry yeast
1/4cup warm water (105°F to 115°F)
1/2cup packed brown sugar or honey
1/4cup butter or margarine
3teaspoons salt
2 1/2cups hot water
4 1/2cups whole wheat flour
2 3/4to 3 3/4 cups all-purpose flour
1.In small bowl, dissolve yeast in warm water. In large bowl, mix brown sugar, butter, salt and hot water; cool 5 minutes.
2.To cooled brown sugar mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
3.On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 30 to 45 minutes or until light and doubled in size.
4.Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until light and doubled in size.
5.Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Slice: Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 3g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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Whole Wheat Bread
This was my first attempt at home made yeast bread and even though my loaves weren't as pretty as those in the pic-who cares? It was great! You'd thought I had given birth I was so proud! Very tasty and at least I know what's in this bread(unlike the store brands). The kneading was a def workout!
Posted at 10:15 AM on December 30 2011 by tthompson3060
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Whole Wheat Bread
I have been making bread off and on for about 35 years! This is by far the best bread recipe I have used in a long time! It is easy to do and delicious!
Posted at 1:28 PM on July 6 2010 by
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