Cornell Whole Wheat Bread Recipe

Name: Cornell Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 1/2 c. whole wheat flour; 1/2 c. nonfat dry milk; 3 Tbsp. raw wheat germ; 2 Tbsp. nutritional yeast; 1 Tbsp. salt; 2 Tbsp. sesame seed; 3 Tbsp. pumpkin or sunflower seeds; 1/4 c. raisins; 2 pkg. dry yeast; 1/4 c. brown sugar; 1/4 c. dark molasses; 2 c. warm water; 1 egg

Servings: persons

4 1/2 c. whole wheat flour
1/2 c. nonfat dry milk
3 Tbsp. raw wheat germ
2 Tbsp. nutritional yeast
1 Tbsp. salt
2 Tbsp. sesame seed
3 Tbsp. pumpkin or sunflower seeds
1/4 c. raisins
2 pkg. dry yeast
1/4 c. brown sugar
1/4 c. dark molasses
2 c. warm water
1 egg

1
Mix the first 5 ingredients; set aside.
2
Add the sesame seed, pumpkin or sunflower seeds, raisins and dry yeast; mix lightly with first ingredients.
3
In a large bowl, combine the brown sugar, molasses, 2 cups warm water and the egg.
4
Mix or combine lightly. Add dry ingredients to liquid mixture gradually.
5
Beat with mixer as you add dry ingredients to liquid mixture for as long as the mixer will do the job.
6
When batter becomes too stiff, continue adding dry ingredients by hand, working batter for at least 5 minutes, kneading until firm and elastic.
7
Turn onto floured board.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 1/2 c. whole wheat flour, 1/2 c. nonfat dry milk, 3 Tbsp. raw wheat germ, 2 Tbsp. nutritional yeast, and more.

Yes, Cornell Whole Wheat Bread 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.

Cornell Whole Wheat Bread

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