Whole Wheat Bread Recipe

Name: Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pkg. yeast; 1/2 c. warm water; 2 c. water and milk, mixed to taste; 2 eggs; 1/2 c. melted oleo; 1 Tbsp. salt; 1/2 c. honey or molasses; 1 1/2 c. quick oats or wheat germ; 4 c. whole wheat flour; 3 1/2 to 4 c. white flour

Servings: persons

2 pkg. yeast
1/2 c. warm water
2 c. water and milk, mixed to taste
2 eggs
1/2 c. melted oleo
1 Tbsp. salt
1/2 c. honey or molasses
1 1/2 c. quick oats or wheat germ
4 c. whole wheat flour
3 1/2 to 4 c. white flour

1
Sprinkle yeast over 1/2 cup of warm water; let sit for 5 minutes.
2
Mix in milk and water, eggs, oleo, salt, honey and wheat germ.
3
Beat in flour until kneadable.
4
Knead at least 5 minutes. Let rise, covered, in a warm place.
5
After 1 1/2 hours, punch down dough.
6
Flatten to rectangle.
7
Divide in two and roll tightly. Tuck ends under; put seam on bottom.
8
Place in well-greased loaf pans.
9
Place in cold oven.
10
Turn heat to 400u00b0 for 15 minutes; lower to 350u00b0 and bake 20 to 30 minutes.
11
Remove from pans and set on sides.
12
Yields 2 loaves.
13
Can freeze.

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 10 ingredients. The key ingredients include: 2 pkg. yeast, 1/2 c. warm water, 2 c. water and milk, mixed to taste, 2 eggs, 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.

Whole Wheat Bread

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