Wheat Yeast Bread Recipe

Name: Wheat Yeast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup nonfat milk; ¼ cup dark molasses; 2 ½ teaspoons active dry yeast; 2 cups wheat flour; 1 cup stoneground whole wheat flour; ½ cup rolled oats; 1 ½ teaspoons sea salt; 1 tablespoon egg white; ⅓ cup sunflower seeds, hulled unsalted roasted; 2 tablespoons flax seed meal; 1 tablespoon rolled oats; 1 tablespoon sunflower seeds; 2 tablespoons egg whites

Servings: persons

½ cup nonfat milk
¼ cup dark molasses
2 ½ teaspoons active dry yeast
2 cups wheat flour
1 cup stoneground whole wheat flour
½ cup rolled oats
1 ½ teaspoons sea salt
1 tablespoon egg white
⅓ cup sunflower seeds, hulled unsalted roasted
2 tablespoons flax seed meal
1 tablespoon rolled oats
1 tablespoon sunflower seeds
2 tablespoons egg whites

1
In saucepan over low heat, combine milk & molasses.
2
Heat to 105F
3
Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
4
In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, 1/2 c rolled oats, flax seed meal, and salt.
5
Whisk 1 T egg white into yeast mixture & add to bowl.
6
Mix well until sticky dough forms.
7
Continue to mix, adding small amount of wheat flour until dough becomes smooth ball.
8
Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
9
Form dough into ball & place in lightly oiled bowl turning to coat with oil.
10
Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
11
Lightly oil 9 x 5 inch loaf pan.
12
Punch dough down & let rest 10 minutes.
13
Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
14
Knead until seeds are evenly distributed.
15
Roll dough into a 12x7 rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
16
Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
17
Preheat oven to 350F
18
In small bowl, lightly beat egg white w/ 2 T water.
19
Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds.
20
Bake 40-45 minutes until golden & hollow sounding when tapped.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ½ cup nonfat milk, ¼ cup dark molasses, 2 ½ teaspoons active dry yeast, 2 cups wheat flour, and more.

Yes, Wheat Yeast 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.

That's it — enjoy your meal!

Wheat Yeast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions