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100% Whole Wheat Bread Recipe
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 Cup (16 tbs) (110 Degree F)|
|Warm milk||2 Cup (32 tbs) (110 Degree F)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Whole wheat flour||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 4844 Calories from Fat 794
% Daily Value*
Total Fat 91 g139.4%
Saturated Fat 19.1 g95.6%
Trans Fat 0 g
Cholesterol 45.2 mg
Sodium 6107.7 mg254.5%
Total Carbohydrates 915 g304.9%
Dietary Fiber 133.3 g533.3%
Sugars 136.4 g
Protein 169 g337.5%
Vitamin A 11.1% Vitamin C 0.77%
Calcium 107.1% Iron 276.7%
*Based on a 2000 Calorie diet
Add milk, vegetable oil, honey, molasses and salt to yeast and stir. Mix in half the flour. Beat for 3 minutes. Gradually add remaining flour, mixing until dough is workable.
Turn onto a floured surface. Knead for 10 minutes until smooth and springy. Place in an oiled bowl and let rise until doubled in bulk, about 1 hour.
Punch dough down and let rise again until doubled.
Punch down and divide into 3 equal portions. Form into loaves. Place in three greased 9 x 5-inch loaf pans. Let rise for 30 to 40 minutes until almost doubled in bulk.
Bake at 425° F. for 15 minutes. Reduce heat to 350° F. and bake for 30 minutes or until done. For a soft crust, brush top with butter or vegetable oil after removing from oven.