Whole wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Yeast - 1 package Regular Active Dry (1/4oz)Warm Water - (110-115 f) 1 1/2 cupsSugar - 1/4 cup + 1 teaspoonSalt - 1 1/2 teaspoonsButter, Margarine or Oil - 2 tablespoons ( I used canola Oil)Whole Wheat Flour - 2 1/2 CupsAll Purpose flour - 1 1/2 Cups
Dissolve the yeast and 1 tsp of sugar in 1/4 cup of the warm water. Let stand for 5 - 10 minutes. Mix the 1/4 cup sugar, 2 TBSP of butter, margarine OR oil, and the 1 1/2 teaspoon salt with the remaining 1 1/4 cups of warm water.
Combine the whole wheat flour & all purpose flour in a mixing bowl & stir with a spoon to blend.
Make a well in the center of the flour & pour the 2 liquid mixtures into the well. With a spoon, blend the ingredients until a uniform dough ball is formed. Place the dough ball on a lightly floured surface & knead the dough for 5 - 10 minutes.
After kneading, place the dough ball in an oiled mixing bowl, turning the dough so all sides are coated with oil.
Cover the bowl with a damp cloth & place in a warm spot (80 - 85 f) for 30 - 45 minutes or until dough has doubled in size.
Grease a 9 x 5 loaf pan with cooking spray, butter or margarine. Place the dough on a lightly floured surface and, with your hands, gently flatten the dough to get a rectangular shape, keeping the width slightly less than the width of the loaf pan. Use a rolling pin to finish flattening the dough to 3/8" to 1/2" thick. Be careful to not make the dough piece too wide.
Starting with one of the narrow ends, roll the dough tightly to create a loaf sealing the seam with your fingers. Place the loaf, seam side down, into the greased loaf pan. Cover with a damp cloth and place in a warm spot ( 80 - 85 f ) for 30 - 45 minutes.
Uncover the loaf & place in a 400 f oven for 15 minutes.
Reduce the heat to 350 f and bake for an additional 25 minutes, or until the bread sounds hollow when tapped on the top. Immediately remove from the pan & allow to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT_AFTER_40.
Combine the whole wheat flour & all purpose flour in a mixing bowl & stir with a spoon to blend.
Make a well in the center of the flour & pour the 2 liquid mixtures into the well. With a spoon, blend the ingredients until a uniform dough ball is formed. Place the dough ball on a lightly floured surface & knead the dough for 5 - 10 minutes.
After kneading, place the dough ball in an oiled mixing bowl, turning the dough so all sides are coated with oil.
Cover the bowl with a damp cloth & place in a warm spot (80 - 85 f) for 30 - 45 minutes or until dough has doubled in size.
Grease a 9 x 5 loaf pan with cooking spray, butter or margarine. Place the dough on a lightly floured surface and, with your hands, gently flatten the dough to get a rectangular shape, keeping the width slightly less than the width of the loaf pan. Use a rolling pin to finish flattening the dough to 3/8" to 1/2" thick. Be careful to not make the dough piece too wide.
Starting with one of the narrow ends, roll the dough tightly to create a loaf sealing the seam with your fingers. Place the loaf, seam side down, into the greased loaf pan. Cover with a damp cloth and place in a warm spot ( 80 - 85 f ) for 30 - 45 minutes.
Uncover the loaf & place in a 400 f oven for 15 minutes.
Reduce the heat to 350 f and bake for an additional 25 minutes, or until the bread sounds hollow when tapped on the top. Immediately remove from the pan & allow to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT_AFTER_40.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 242.5 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.2 g
- Protein: 4.6 g
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