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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 141.8
  • Total Fat: 4.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 190.7 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.2 g

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

Submitted by: UNIQUECHAR

Introduction

It's on the King Arthur Whole Wheat Flour Bag It's on the King Arthur Whole Wheat Flour Bag
Number of Servings: 16

Ingredients

    2 1/2 tsp instant yeast OR
    1 packet active dry yeast dissolved in 2 tbl water
    1 1/3 c lukewarm water
    1/4 c vegetable oil
    1/4 c honey, molasses, or maple syrup (nutritional info is w/ honey)
    1/4 c dried nonfat milk
    1 1/4 tsp salt
    3 1/2 c King Arthur Traditional Whole Wheat Flour

Directions

Mixing: In a large bowl, combine all of the ingredients, in order, and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6-8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual".) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessaily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2- inch loaf pan, over the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 30-60 minutes, or until it's crowned about 1 inch above the edge of the pan. I finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350 degrees oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190 degrees F at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.

Number of Servings: 16

Recipe submitted by SparkPeople user UNIQUECHAR.





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