Sweet Wheat Bread

Sweet Wheat Bread

Wiebers

"This bread is great with butter and/or jam. I sometimes use sunflower oil in place of vegetable oil."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 102 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
  2. Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
  5. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Hubs really enjoyed this, and since he's not a fan of wheat bread, this means this definitely is saved in the recipe box. I thought it had a nice light wheat bread flavor, but it did need more ...

Most helpful critical review

I must have done something wrong because after all the ingredients were mixed together, the dough was like batter, not dough. I added another 1-1 1/2 cup flour to stiffen the dough. Any sugges...

Most helpful
Most positive
Least positive
Newest

Hubs really enjoyed this, and since he's not a fan of wheat bread, this means this definitely is saved in the recipe box. I thought it had a nice light wheat bread flavor, but it did need more ...

This has turned out to be one of my favorites!!! I do agree with Adrian I had to add more flour ...along with kneading a bunch more into it...but this is easy and so so Yummy!

Hey Everyone! I love this recipe, but I would love your opinion! Let me know how you like it! :D Kooldog: when I make this recipe, i usually make the dough pretty loose and then knead more flour...

Tastes great but as others have said needs far more flour. I had to use gluten free for the all purpose and xhantham gum due to an allergy. Worked very well. Tastes amazing with honey butter. A ...

For me, the dough turned out more like cake batter. So, I kept adding more all-purpose flour a little at a time until it was the right consistency. I would guess it took about another whole cup....

I must have done something wrong because after all the ingredients were mixed together, the dough was like batter, not dough. I added another 1-1 1/2 cup flour to stiffen the dough. Any sugges...

I thought the recipe was good, but I had to add lots more flour to the batter. It came out well and went great with soup!

Beautiful flavour!

I think you need to adjust the dry and wet ingredients. Using what you listed, the consistency of my dough was that of muffin batter. I had to add at least another cup and a half of both AP an...

Other stories that may interest you