Steve's Whole Wheat

Steve's Whole Wheat

11

"60% whole wheat bread that works every time!!"
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Ingredients

3 h 5 m servings 166 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 232 mg
  • 9%

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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  • Prep

  • Cook

  • Ready In

  1. Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat setting, and Start.

Reviews

11
  1. 18 Ratings

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Most helpful positive review

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machin...

Most helpful critical review

Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so...

Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so...

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machin...

soft and yummy!

I made this as written, it made a nice light loaf with a nutty taste. The humidity is low now in January but I will definitely decrease the yeast in the summer - every loaf rises too much then. ...

The recipe gave a light, slightly sweet bread. I really enjoyed the flavor!

Not the best whole wheat I've had, but pretty close. I substituted white whole wheat for the rye flour and did 1 1/2 T honey and 1/2 T molasses. I omitted the sugar (mainly because I forgot) a...

I tried this for the first time last night. It was easy to prepare and the results were fantastic! I did the second rising in a baking pan and baked it at 350 degrees for 25 minutes. It rose b...

I really liked this one. I baked it in an 8 x 4 pan in a 350 oven for 30 minutes. I let it rise twice and added about 1/4 c. gluten to it as well. I could taste the rye and molasses, but they're...

Really good bread. Next time I will add some ground flax to it also.