Traditional Whole Wheat Bread

Traditional Whole Wheat Bread

"With all the sweet breads that get served during the holidays, it's nice to make this nutritious wheat bread. I use it for sandwiches and also enjoy it toasted and buttered. --Carol Forcum, Marion, Illinois"
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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  • Prep

  • Cook

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  1. In a mixing bowl, combine the first seven ingredients. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 375 degrees F for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.


Read all reviews 5
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Wonderful and moist bread! This is an absolute keeper. Because I don't keep potato flakes on hand, I microwaved a couple small potatoes and mashed them (approximately 1/2 cup). Once they cooled,...

Excellent sandwich bread. Mild in taste, good texture, not too dense, moist. I may try brown sugar next time for the taste but wonderful recipe as written. Thanks for sharing!

I really like this bread, even despite my mistakes. I halved the recipe to make only one loaf and somehow ended up putting in 2 1/2 eggs instead of 1 1/2 (I used egg beaters). Not sure how I m...

Made dinner rolls and one large loaf with this recipe. Delicious! My kids scarfed down the rolls.

turned out great! I made a few alterations; I used flax meal instead of wheat germ, honey instead of sugar, omitted the milk powder and used 2c. milk warmed instead of water, 2 1/2 c. all-purp...

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