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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 130.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.9 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.0 g

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

Submitted by: BLUEWARBLER

Introduction

Whole wheat bread for sandwiches or anytime. Mixed in a bread machine for simplicity, but baked in the oven on a stone to get a nice crust. Whole wheat bread for sandwiches or anytime. Mixed in a bread machine for simplicity, but baked in the oven on a stone to get a nice crust.
Number of Servings: 15

Ingredients

    1 1/4 cups water
    1.5 Tbsp canola oil
    1/4 cup brown sguar
    1 1/2 tsp salt
    3 1/2 cups whole wheat flour
    2 1/4 tsp yeast

Directions

In bread machine or mixer, add wet ingredients, then dry ingredients except yeast. Form a well in the middle and pour in yeast. Mix and knead until a stiff dough forms. Let rise in machine or in warm place until doubled, about 1 1/2 hours. Remove from bowl/machine and shape into boule. Place in a floured, lined basket (I use an oval basket) and let rise, covered with towel.

Meanwhile, heat stone in oven at 500 degrees for 45-60 minutes. When loaf is doubled, invert loaf onto floured peel (or bottom of cookie tray). Pour 1 c water onto bottom of oven or into a preheated metal pan in oven; close door quickly to trap steam. Slash top of dough with knife or lame; open oven and slide loaf quickly onto stone, closing oven again immediately. Reduce heat to 425 and bake 20-25 minutes until loaf is dark brown and sounds hollow when thumped on the bottom. Remove from oven and cool on rack 15-30 minutes (cutting into it too soon will leave the inside gooey).

Serving Size: Makes 1 30-ounce loaf (15 2-ounce slices)

Number of Servings: 15

Recipe submitted by SparkPeople user BLUEWARBLER.





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