Recipe by Ruth Uitto
"Slightly sweet whole wheat bread. Use stone ground flour if available. This is a very big recipe, you may want to divide it in half."
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packed brown sugar
3 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
whole wheat flour
Despite the reviewer below who says this isn't a whole wheat bread recipe - this is one of the best whole-wheat bread recipes I've ever used and I've been making bread for over 40 years. There are many whole wheat recipes that use half white flour.
Concession I made: I only used the 1 c.brown sugar, eliminated the other sugar.
Because I like to make my bread in a KitchenAid Mixer, I put half of each of the flours and all the rest of the ingredients in the mixer bowl. When that was well mixed, I poured the batter into a measuring cup, and then returned half of that to the mixer. I then added half of the balance of each of the remaining flours. This gave me more managable pieces of dough to work with. I added an extra 5 minutes or 50 turns of kneading by hand to each piece, then kneaded the two pieces together to rise.
This bread makes wonderful toast, a great sandwich or just plain with butter. My husband raves about the bread everytime he has a slice. Thanks for a great recipe. It deserves more than 5 stars.
Bread had a good taste and was easy enough to make, but it was too dry and crumbly for us to use as an everyday bread.
This is the best whole wheat recipe I have come across. I have been able to replace the white flour with 50/50 flour making the bread 3/4 whole wheat without sacrificing moisture or texture. It is best if you add the boiling water to the whole wheat and give it about 20 minutes to soak it up, that way you won't knead more flour into it than you need!
Great recipe!! I didn't have bread flour and used regular white and wheat flour and it still turned out great!! makes 4 large loaves.
This was a really good basic wheat bread recipe. It was so wonderful to have 4 loaves done. I felt like I accomplished so much that day! Try making it into 2 loaves, some breadsticks and some wheat rolls from the dough. Then freeze! I will make a few changes to my next batch. I will decrease liquid by 3TB and replace the brown sugar with honey (you need to decrease liquid when subbing in honey). I will add some vital wheat gluten for a chewier texture. As is, this bread is very crumbly/lots of crumbs. So if that is what you prfer don't add gluten! Also, I prefer all whole wheat, so I will not add any white flour next time. This is wonderful recipe as is or with a few minor changes! Thanks for the submission--this one will be used weekly by me!!!
This was a great bread. It came out light and slightly sweet. Since my loaf pan is smaller, I just cut off a bit of dough and used it to make cinnamon rolls. Those were really great too and had a new earthiness to them. I will make this again.
To the reviewer saying this is not a whole wheat bread: Technically, it is. It just isn't 100% WH. The term whole wheat is a modifier on the bread just like rye is to rye bread even though it's not made with all rye flour. Most whole wheat breads you'll find in stores aren't 100% either.
Fool Proof!!! I replaced the brown sugar with Splenda Brown. I left in the white for the yeast to work. Loaves are large and light and tender. Good holes and good crumb. Freezes well and makes good toast.
I used just regular whole wheat and unbleached flour and it turned out great. Lots of delicious bread and it was fairly easy to do. I will make it again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Bread II
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 148
** Calories from Fat: 18
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