Whole Wheat Bread – a delicious recipe with whole wheat flour, fast-acting yeast, salt, water, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix half the flour with the dry yeast and salt in a separate bowl. In a pot, heat water, milk, honey and oil until 120 to 130F. Then, gradually add this very warm mixture to the flour mix and beat 2 minutes at medium speed - use a side-scraper attachment on the KitchenAid at this point to make sure it's all mixed. Then add another cup of flour and beat until mixed, then on high speed for 2 minutes. Switch to the dough hook when it's possible and not too sticky, then add spoonfulls of the remaining flour until it becomes a soft dough. Either knead or use the dough hook on medium-low speed until smooth and elastic, about 8 minutes. Coer and let rest for 15 minutes. Bring the risen dough into a roughly rectangle shape and make the seams at each end by rolling the ends up and pinching a bit. Put this, seams side down, into a loaf pan and let rise for 45-60m in a warm draft-free place. Preheat oven to 375 and bake 35-45m. If you want, put a little butter on the top.
1030
kcal
Calories
54
g
Fat
130
g
Carbs
17
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 7 ingredients. The key ingredients include: 4 cups whole wheat flour (plus a little) (I use King Arthur Flour 100% Organic White WHole Wheat Flour), 1 envelope fast-acting yeast, 1 tsp salt, 3/4 cup water, and more.
Yes, 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.
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