Whole Wheat Bread II

Whole Wheat Bread II

82

"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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Ingredients

2 h 25 m servings 148 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
  2. In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
  3. Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
  4. Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.

Reviews

82
  1. 96 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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.

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 a...

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 ...

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 wh...

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 g...

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 ...

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.

Good taste, but crumbly.

I have been looking for a good whole wheat recipie, finally found it! thank you! thank you!