Classic Whole Wheat Bread Recipe - Allrecipes.com
Classic Whole Wheat Bread Recipe
  • READY IN ABOUT hrs

Classic Whole Wheat Bread

Recipe by  

"A tasty, nourishing whole wheat bread that's easy to make."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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Directions

  1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments suggesting to make only one loaf. It turned out rather small but the taste was exceptional! The second time though, i made a few modifications (doubling the recipe, adding a little more yeast, giving it more rising time, topping it with sesame seeds and butter, and adding a little molasses) and the results were beyond exceptional! I strongly urge anyone who trys this recipe to first double it, and second to give it a little more rising time. You won't be dissapointed!

 
Most Helpful Critical Review
Aug 12, 2010

It was easy to put together and the taste was good. I didn't have 8x4 pans, so I was hoping to make a rather big 9x5 (since the recipe said it would yield two). So I was a bit disappointed that it made a 9x5 at half the normal size of bread (yes, it doubled in size twice). So I would recommend doubling the flours.

 
Oct 17, 2005

I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. You can get recipes like this in baking text books, but who wants to buy the whole book. Next time I will go ahead and add the touch of extra honey. My kids are going to love me in the morning!

 
Jul 20, 2003

I took the warning and made this as one loaf originally, but we're going through it so quickly I'm now doubling the recipe to have two loaves. I also give it extra time to really rise well. (Ideally, I mix it up well in advance and then leave it for a few hours before baking.) As a result, its become the staple bread in our house and our dinner guests have been duly impressed by such great homemade bread.

 
Mar 19, 2003

This bread is not a two loaf receipe, unless you have really tiny pans. The secret to rising and getting nice fluffy bread is to wait until it doubles. Putting it in a warm (not hot) and moist environ is a big help in getting it to rise better. Course using good (new) yeast also helps.

 
May 16, 2008

Used whole wheat and white bread flour. Had great loft and texture. Not too dense. Ppl really need to be careful with the amount of flour they put in the mix when they make it. Just because a recipe calls for three cups, doesn't mean you will need to put all three in.... A lot depends on the quality/type of ingredients you are using and how dense you like your bread... Often times, a dense bread is simply a product of adding too much flour. Anyway, took me a while to figure that out so thought I'd pass that nugget of info on to others who may not know.... take it or leave it. As for this recipe.... the taste was BLAND! I followed the ingredient list and did not add/substitute anything - even though I had read the reviews. So piece of advice, unless you like really bland bread you might want to add the recommended couple tablespoons of honey or subbing the white sugar for brown.

 
Feb 06, 2006

Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and didn't bother with the egg wash. It came out nice and soft inside, brown crust and held up well for sandwiches. Only made 1 loaf though. But I will save this recipe and use again.

 
Mar 02, 2005

This was my first attempt at baking bread, and I thought it was wonderful. I followed the advice of previous reviewers: I extended rising times by about 10 minutes, I used 2 c of whole wheat and only 1 c of white, I used soy milk instead of regular, and I only made one loaf. Oh - I also used brown sugar instead of white, and it worked just fine. The extra molasses probably added some extra flavor. I baked it for the recommended 30 minutes, but I found the top was nearly burnt in some spots - so next time I'll reduce baking time by 5 minutes or so. Overall, this bread is GREAT!! I'm just too proud of myself that I now know how to make bread by hand!! Thanks for the recipe...

 

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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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