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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 1.8 g
  • Cholesterol: 2.0 mg
  • Sodium: 249.6 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Pillsbury Whole Wheat Bread calories by ingredient
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Pillsbury Whole Wheat Bread

Submitted by: LITTLEFARMMOMMA
Pillsbury Whole Wheat Bread

Introduction

This is the Whole Wheat Bread recipe out of the Pillsbury Cookbook This is the Whole Wheat Bread recipe out of the Pillsbury Cookbook
Number of Servings: 30

Ingredients

    2 pkgs. (or 4.5 tsp.) regular active dry yeast
    1/4 cup warm water (105 degrees to 115 degrees)
    1/2 cup packed brown sugar or honey (calories calculated for honey)
    1/4 cup Smart Balance 50/50 butter blend stick
    3 tsp. salt
    2 1/2 cups whole wheat flour
    2 3/4 to 3 3/4 cups all-purpose flour

Directions

In small bowl, dissolve yeast in warm water. In large bowl, mix honey, butter, salt and hot water; cool 5 minutes.

To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer (I use a whisk just fine) on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat four and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 30 to 45 minutes or until light and doubled in size.

Generously grease 2 (8x4 or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough and with rolling pin into 18x8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. (I don't do all this stuff---I just knead it!) Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place about 30 to 45 minutes or until light and doubled in size.

Heat oven to 375 degrees (F). Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees (F); bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about one hour.

Makes 2 loaves (I always double it, and I have some smaller pans, so the picture has a lot of loaves in it!)

Number of Servings: 30

Recipe submitted by SparkPeople user MOMMA_LITTLE.





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