Whole Wheat Bread Recipe

Name: Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. dry yeast; 1/2 c. warm water; 2 c. water; 1 Tbsp. salt; 2 oz. margarine or 1/4 c. oil; 1/2 c. molasses; 1/2 c. dry milk powder; 2 Tbsp. wheat germ; 2 Tbsp. honey (optional); 1 egg (optional); 2 c. whole wheat flour; 4 c. all-purpose flour

Servings: persons

4 Tbsp. dry yeast
1/2 c. warm water
2 c. water
1 Tbsp. salt
2 oz. margarine or 1/4 c. oil
1/2 c. molasses
1/2 c. dry milk powder
2 Tbsp. wheat germ
2 Tbsp. honey (optional)
1 egg (optional)
2 c. whole wheat flour
4 c. all-purpose flour

1
Dissolve yeast in 1/2 cup warm water and let sit 3 minutes. Measure 2 cups water into mixing bowl.
2
Add yeast mixture, salt, margarine, molasses, dry milk and wheat germ.
3
Mix thoroughly.
4
(If using egg or honey, add now.)
5
Add both flours while mixing on low speed.
6
Mix dough 5 to 7 minutes on low until it pulls away from sides of bowl.
7
(Dough is best when soft and pliable.)
8
Let rise in warm spot about 1 hour.
9
Shape into 3 loaves and place in 3 greased loaf pans.
10
Let rise again.
11
Bake in preheated 375u00b0 oven for 25 to 30 minutes.

1484

kcal

Calories

Fat

277

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 12 ingredients. The key ingredients include: 4 Tbsp. dry yeast, 1/2 c. warm water, 2 c. water, 1 Tbsp. salt, 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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