100% Whole Wheat Flour Berry Soy Milk Bread (Macrobiotic) – a delicious recipe with Whole wheat flour, Salt, yeast, Honey, cranberries, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Knead together all the ingredients except for the dry yeast.
2
Apparently whole wheat flour bread doesn't require much kneading.
3
Add the dry yeast last and knead a bit.
4
Allow an hour for the first rise.
5
After it rises, softly punch the dough down to remove the gas, then allow it to rise again for 30 minutes.
6
Remove the dough from the bowl and gently divide into 6 portions and form them into round balls.
7
Cover with a damp cloth and allow the dough to rise for 45 minutes to an hour.
8
(This dough won't rise too much, so the balls won't double in size).
9
Bake in a preheated oven at 200 C for 15 minutes.
10
After baking, they'll still appear small, but they're very dense, so I think even one roll will leave you quite satisfied.
267
kcal
Calories
2
g
Fat
58
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 200 grams Whole wheat flour, 1/2 tsp Salt, 1 tsp Instant dry yeast or Shirakami dry yeast, 1 and 1/2 tablespoon Honey (rice syrup), and more.
Yes, 100% Whole Wheat Flour Berry Soy Milk Bread (Macrobiotic) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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