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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 1.1 g
  • Cholesterol: 1.1 mg
  • Sodium: 169.3 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of 100% Whole Grain Bread calories by ingredient
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100% Whole Grain Bread

Submitted by: GILLIEGRL

Introduction

This bread is perfect for sandwiches, toast, or just about anything involving bread. The oats in it give it a lovely texture and keep it soft and moist. This bread is perfect for sandwiches, toast, or just about anything involving bread. The oats in it give it a lovely texture and keep it soft and moist.
Number of Servings: 22

Ingredients

    2 cups milk
    1 packet or 2 1/2 teaspoons yeast
    1 1/2 tablespoons sugar
    1 1/2 teaspoons salt
    1 cup of rolled, quick, or instant oats
    1 tablespoon vital wheat gluten
    1 teaspoon canola oil
    4 1/2 cups whole wheat flour

Directions

1) Warm milk to about bathwater warmth. Disolve yeast, sugar, and salt and let sit for about 5 minutes.
2) Stir in oats, wheat gluten, and canola oil. Add in flour, one cup at a time until dough pulls away from bowl and appears easy to handle (this is usually a little over 3 cups for me, but it may depend on your flour, oats, and other variable factors).
3) Flour a surface (counter or table usually works well) and dump dough out onto flour. Flour your hand and the top of dough and knead for about 10 minutes. Dough should push back out if pressed lightly and be elastic***.
4) Put dough into bowl and cover with damp towel. Turn oven broiler on for a few seconds (10-15) before turning off and place your dough into the warm oven. Let dough rise for 45 minutes, or until doubled.
5) Remove from oven punch down dough, turn out onto a floured surface, and cover with bowl. Let rise for 10-15 minutes.
6) Grease a loaf pan, punch down dough, and place in loaf pan. Cover with damp cloth and let rise for 40 min or until doubled.
7) Preheat oven to 350 degrees F and bake for 25-30 min. Loaf should sound somewhat hollow when tapped.
8) Let cool on rack before cutting. Store in a ziplock bag in a cabinet for up to a week and a half.

*** Add more flour as needed to prevent dough from sticking too bad to hands and counter. Dough should still be somewhat sticky. Don't add too much flour or the dough may become tough.

Makes one loaf of about 22 slices.

Number of Servings: 22

Recipe submitted by SparkPeople user GILLIEGRL.






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