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Easy Whole Wheat Bread Recipe
|Active yeast||1⁄2 Ounce (Dry Or Compressed, 2 Packages)|
|Warm water||3 Cup (48 tbs) (Not Hot)|
|All purpose flour||4 Cup (64 tbs)|
|Stone ground wheat flour||5 Cup (80 tbs) (Whole Wheat)|
Serving size: Complete recipe
Calories 3237 Calories from Fat 101
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5866.8 mg244.5%
Total Carbohydrates 683 g227.6%
Dietary Fiber 60.1 g240.5%
Sugars 46.3 g
Protein 90 g179.6%
Vitamin A 0% Vitamin C 0.07%
Calcium 32.8% Iron 202.9%
*Based on a 2000 Calorie diet
Sift all-purpose flour, measure, and gradually beat into yeast mixture.
Cover with a cloth and set in a warm place to rise for about 1 hour.
Mix whole wheat flour with salt and the 2 tablespoons sugar; gradually stir into the soft dough after it has been rising for 1 hour, mixing thoroughly with a large spoon.
If dough gets too thick to beat, gradually stir in a little warm water.
Cover with a cloth and set in a warm place to rise for 45 minutes.
Grease three 9 by 5-inch loaf pans; spoon dough, into pans only until they are half full.
Smooth down tops with a spoon dipped frequently in hot water.
Cover and set in a warm place to rise until almost doubled in bulk.
Bake in a hot oven (400°) for 20 minutes; reduce heat to moderate (350°) for 40 minutes longer, or until loaves are browned.