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

Westrup Whole Wheat Bread

Recipe by  

"I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years."

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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
  3. Add the remaining bread 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 8 minutes.
  4. Lightly 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.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004

a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.

 
Most Helpful Critical Review
Oct 05, 2008

I was very disappointed with this- It was by far the worst bread I have ever made!! Something obviously went wrong since everyone else seemed to rave about this... Consistency was near perfect at the end of step 2, but adding the extra flour just dried it out and made it tough to work with! I had to and some extra water and didn't even bother to add the last 1c of flour. The dough was way too dense and it never even rised!! I baked it and it still didn't rise it just turned out like a brick! I did taste it and it tasted alright... I have never made bread with vital wheat gluten before so I did some research and I think that 1/2c was too much, there should have only been 4 tsp per loaf which would have translated to 1/4c of gluten! Also I think the flour needs to be cut by 1-2c... Since it is a wheat recipe I would suggest cutting the bread flour by this amount... I will try this again, only as a base but I will definitely only be making one loaf as per the modifications I already stated, and maybe some more...

 
Feb 27, 2009

I halved this recipe and made it in the bread machine on the whole wheat cycle. It made a nice large loaf with good texture. I enjoy the hearty taste, and will definitely make it again.

 
Jan 31, 2004

Wow! Light, delicious, and hearty bread. I turned one of the three loaves into cinnamon swirl bread with great results. Thanks for sharing your recipe!

 
Feb 25, 2008

OK, I have to agree with the rest, this is a great bread recipe. I really didn't make major changes either. I didn't have any wheat bran, so I used oat bran, also I don't care for sesame seeds so I used flax seeds. Everyone loved the taste and it looked great.

 
Feb 14, 2005

I couldn't truthfully say how many bread recipes I have tried saved or gathered. I put the "WESTRUP W. W. BREAD" in a class I'll call, for the sake of a better answer "Maine Fine Wheat Breads", To put what I'm trying to say in two words of today's worldy terms, "It Rocks" Thanks !!!!

 
Apr 02, 2009

I didn't have powdered milk - so I substituted the water for 1% Milk and omitted the powdered milk. I made it into 2 freeform loaves and 1 loaf pan. This is absoulutly delicious!! A great sandwich bread!

 
Jan 06, 2003

This is a very GOOD bread. Healthy and delicious.

 

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Nutrition

  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 196 mg
  • 8%

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

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