Classic Whole Wheat Bread Recipe
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Classic Whole Wheat Bread

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

Rating: This weblink has been rated 83 times with an average star rating of 4.2 Read Reviews (64)

Rate/Review | 1,399 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 2 - 8x4 inch loaves
 

Ingredients

  • 2 tablespoons white sugar
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg, beaten

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 112 | Total Fat: 1.7g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by AARONBENNETT 
I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by r.silva 
I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2003 by FLCOOK 
I took the warning and made this as one loaf originally, but we're going through it so quickly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by LISAMARIE2002 
This recepie was pretty good. I made an additon to the recipe. I added 2 tablespoons of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2006 by chennette 
Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2003 by KYLETI 
This bread is not a two loaf receipe, unless you have really tiny pans. The secret to rising... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2005 by EVSME1 
This was my first attempt at baking bread, and I thought it was wonderful. I followed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2005 by Stephanie 
This bread was very good. I made 16 rolls instead of a loaf and it was great. My only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2006 by cicada77 
Wonderful bread. Only needed 2 3/4 c. flour total and made one larger loaf. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by MARK WOLFE 
its funny that i didnt look at the reviews for this recipe before i went ahead and made it..... MORE

 
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