Whole Grain Bread Recipe

Name: Whole Grain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 c. warm water; 2 Tbsp. sugar; 2 Tbsp. molasses; 3 packets dry yeast; 6 tsp. salt; 3 Tbsp. corn oil; 2 c. rolled oats; 1 c. soya flour; 1 c. barley flour; 1 c. rye flour; 1 c. corn meal; 4 c. whole wheat flour; 3 to 5 c. unbleached white flour

Servings: persons

6 c. warm water
2 Tbsp. sugar
2 Tbsp. molasses
3 packets dry yeast
6 tsp. salt
3 Tbsp. corn oil
2 c. rolled oats
1 c. soya flour
1 c. barley flour
1 c. rye flour
1 c. corn meal
4 c. whole wheat flour
3 to 5 c. unbleached white flour

1
Dissolve sugar, molasses and yeast in warm water.
2
Add salt and oil.
3
Beat in whole grain flours, using electric mixer.
4
Cover large area with 3 cups white flour.
5
Place beaten mixture in center and knead white flour until proper elasticity of dough is achieved.
6
Additional flour may be needed.
7
Divide the dough into 4ths.
8
Form into loaves.
9
Place in loaf pans.
10
Cover with damp towel.
11
Place in warm place and let rise.
12
Bake at 350u00b0 for 45 minutes.
13
Remove from pans and cool.

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: 6 c. warm water, 2 Tbsp. sugar, 2 Tbsp. molasses, 3 packets dry yeast, and more.

Yes, Whole Grain 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.

Whole Grain Bread

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