Whole Wheat Bread III

Read Reviews (111)

"Sweet whole wheat bread with a crunch of corn meal, dark crust and best of all, my kids love it!" — BENNETT.MAYO

Directions

Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

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Reviews More Reviews

Most Helpful Positive Review

Feb 20, 2006

For people who prefer not to use powdered milk or a bread machiene: Use 1 and 1/4 cups milk. Heat milk til scalding and add butter. Set aside til lukewarm, add honey and sugar. Proof yeast in mixture then add salt and cornmeal. Gradually stir in flour and kneed for 8-10 minutes. Cook in 350º oven for 30-35 minutes. Works great! Thanks for the recipe.

—THEINSANECHEF

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Most Helpful Critical Review

Jun 08, 2009

I tried this recipe twice and both times the bread was super dense and didn't rise... It's not the yeast, I tested it. So, I can see that the taste is good, the cornmeal definitely adds a lot to it. But for me, super dense and then, very crumbly.

—ANINHA

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142 Ratings

Feb 26, 2007

This was a very good wheat bread. I had to add about 1/3c more flour. I will reduce the sugar and honey next time by half, as I found this bread a bit sweet for everyday use. I don't keep cornmeal in my pantry, so I used 1/4c of Red River (or sunny boy) whole grain cereal. I love hearty whole grain breads, and this is better than any other bread machine loaf I have made from my bread maker. I did my last rise out of the machine, basted it with butter, and baked at 350f for 25 mins next time I will bake at 325f for at least 35 mins, as it was a bit under done, but the crust was quite dark. I also made a second batch, and divided it into 12 dinner rolls and baked at 325f for 35 mins these turned out perfectly. Thanks for a great starter recipe!!!

—Erron

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Sep 24, 2003

Yeah!! I finally found a wonderful and easy wheat bread. My husband and I loved it. Thanks

—VITAR

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May 03, 2003

This is great bread, very moist. I enjoyed the corn meal crunchy crust but I usually make it without the corn meal and instead add more whole wheat. My kids especially love it this way for their peanut butter and jelly sandwiches. I feel great giving my kids such healthy bread!

—HBOUWENS

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Sep 24, 2003

This recipe was AWESOME. I grind my own grain so I used freshly ground wheat and cornmeal; and what I came up with was a moist and delicious loaf. Thanks!!!!!

—SUSAN ALLUMS

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Apr 14, 2003

The best flavor of any whole wheat bread I've made. My 13 year-old daughter had a piece this morning, plain bread with nothing on it, and asked if I would make it again. That's pretty high praise. Thanks!

—KMAX1

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Oct 03, 2003

This recipe produces a great light textured wheat bread. The corn meal gives added goodness to texture and taste. I made a few minor substitutions such as using powdered buttermilk for regular powder milk, 2 cups of whole wheat flour plus 1 cup of bread flour. My only problem was I used 3 teaspoons of dry yeast which was too much with the bread flour.

—barbaral.

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Nutrition

Calories
178 kcal
9%

Carbohydrates
34.2 g
11%

Cholesterol
< 1 mg
< 1%

Fat
3.6 g
5%

Fiber
4 g
16%

Protein
4.9 g
10%

Sodium
336 mg
13%

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

Nutritional Information

Whole Wheat Bread III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 178
** Calories from Fat: 32

% Daily Value *
** Total Fat 3.6g 5 %
** Saturated Fat 0.6g 3 %
** Cholesterol < 1mg < 1 %
** Sodium 336mg 13 %
** Potassium 161mg 5 %
** Total Carbohydrates 34.2g 11 %
** Dietary Fiber 4g 16 %
** Protein 4.9g 10 %
** Sugars 10.3g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 14 %
** Thiamin 17 %
** Niacin 27 %
** Vitamin B6 8 %
** Magnesium 17 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.