Kropbrood - Graham Bread Recipe

Name: Kropbrood - Graham Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cake yeast; 1 cup water, lukewarm; 1 cup milk; 1 cup nuts, chopped; ¼ cup brown sugar; 2 tablespoons molasses; 2 tablespoons butter; 1 teaspoon salt; 4 cups graham flour or 4 cups whole wheat flour; 7 cups all-purpose flour (amount is approximate)

Servings: persons

1 cake yeast
1 cup water, lukewarm
1 cup milk
1 cup nuts, chopped
¼ cup brown sugar
2 tablespoons molasses
2 tablespoons butter
1 teaspoon salt
4 cups graham flour or 4 cups whole wheat flour
7 cups all-purpose flour (amount is approximate)

1
Soften yeast in lukewarm water.
2
Add milk, nuts, sugar, molsses, butter, salt and graham or whole wheat flour.
3
Beat well and add enough white flour to knead until dough is smooth and no longer sticky.
4
Cover and let rise until doubled.
5
Punch down and shape into loaves; place in greased bread pans and let rise again until doubled in bulk.
6
While dough is raising, preheat oven to 375F.
7
Bake loaves for 20 minutes, reduce heat to 350F and continue baking for 40 minutes longer.
8
Turn out onto cooling racks.

1312

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 cake yeast, 1 cup water, lukewarm, 1 cup milk, 1 cup nuts, chopped, and more.

Yes, Kropbrood - Graham Bread falls under the Baking & Desserts 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.

Kropbrood - Graham Bread

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