Steve's Whole Wheat Recipe - Allrecipes.com
Steve's Whole Wheat Recipe
  • READY IN 3+ hrs

Steve's Whole Wheat

Recipe by  

"60% whole wheat bread that works every time!!"

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat setting, and Start.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2006

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machine, so that it rises a bit more. P.S.: as already mentioned, dough will rise hugely during the first knead, but not that much after the second one.

 
Most Helpful Critical Review
Jan 31, 2004

Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so on try 2 I was SURE to add the salt. Same problem. I gave it one last try with same result.

 

18 Ratings

Jun 08, 2009

soft and yummy!

 
Apr 06, 2012

I made this as written, it made a nice light loaf with a nutty taste. The humidity is low now in January but I will definitely decrease the yeast in the summer - every loaf rises too much then. But for now it was perfect. Edit: Since my review I've made this countless times; it's my favourite bread recipe. Even my gluten-intolerant mother in law can't resist it!!

 
Jan 31, 2004

The recipe gave a light, slightly sweet bread. I really enjoyed the flavor!

 
Jun 01, 2008

Not the best whole wheat I've had, but pretty close. I substituted white whole wheat for the rye flour and did 1 1/2 T honey and 1/2 T molasses. I omitted the sugar (mainly because I forgot) and used butter instead of margarine. I also baked it in the oven instead of the bread machine. Worked great. I also added some gluten to the mixture. It was still a bit sticky as dough and a bit crumbly cooked, but not terribly so. I will likely use this again.

 
Nov 05, 2004

I tried this for the first time last night. It was easy to prepare and the results were fantastic! I did the second rising in a baking pan and baked it at 350 degrees for 25 minutes. It rose beautifully and has a nice light taste. This is a keeper, for sure! Thanks for sharing.

 
Feb 10, 2004

I really liked this one. I baked it in an 8 x 4 pan in a 350 oven for 30 minutes. I let it rise twice and added about 1/4 c. gluten to it as well. I could taste the rye and molasses, but they're not overpowering.

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 232 mg
  • 9%

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

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