Lightest Whole Wheat Bread Ever
Nutritional Info
- Servings Per Recipe: 52
- Amount Per Serving
- Calories: 107.2
- Total Fat: 2.2 g
- Cholesterol: 4.7 mg
- Sodium: 147.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.8 g
- Protein: 3.1 g
View full nutritional breakdown of Lightest Whole Wheat Bread Ever calories by ingredient
Introduction
Nobody believes this is made from 100% whole wheat bread. The secret is the three risings. Nobody believes this is made from 100% whole wheat bread. The secret is the three risings.Number of Servings: 52
Ingredients
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To start:
3 Tbls. yeast
4 cups warm water
4 cups whole wheat flour
Add:
1/2 Cup butter
2/3 cup honey
1 Tbls. salt
6 cups whole wheat flour (I usually add
about 6 Tbls. of wheat gluten)
Add: 1/2 Cup butter, 2/3 cup honey, 1 Tbls. salt,
6 cups whole wheat flour (I usually add 6 Tbls. of vital wheat gluten,
Directions
Mix the "start" ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.
Add the rest of the ingredients. Mixing together as adding. Knead for 15-20 minutes if kneading by hand. May be done in heavy duty mixer such as Kitchen Aid with a dough hook. (Doesn't need as long a knead time with machine.) Place in large bowl covered with damp thin cloth until double. (about 30 minutes). Punch down and shape in loaves. (I use three 5X9 loaf pans) Grease pans, put loaf in, turn loaf out, turn over and replace in pan. Cover with cloth again and let rise until double or nicely risen above edges of pan. Bake at 350 degrees for 30 minutes or a little longer. Oil top of bread for a nice shiny crust.
Makes 3 nice sized loaves, which I cut into approximately 19 slices each, for a total of 52 slices.
Number of Servings: 52
Recipe submitted by SparkPeople user LEEROCKS.
Add the rest of the ingredients. Mixing together as adding. Knead for 15-20 minutes if kneading by hand. May be done in heavy duty mixer such as Kitchen Aid with a dough hook. (Doesn't need as long a knead time with machine.) Place in large bowl covered with damp thin cloth until double. (about 30 minutes). Punch down and shape in loaves. (I use three 5X9 loaf pans) Grease pans, put loaf in, turn loaf out, turn over and replace in pan. Cover with cloth again and let rise until double or nicely risen above edges of pan. Bake at 350 degrees for 30 minutes or a little longer. Oil top of bread for a nice shiny crust.
Makes 3 nice sized loaves, which I cut into approximately 19 slices each, for a total of 52 slices.
Number of Servings: 52
Recipe submitted by SparkPeople user LEEROCKS.
Member Ratings For This Recipe
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LADYV1781
I'll make 1/2 this recipe next time...as it almost killed my kitchen aide stand mixer. :) But it was wonderful! I made 2 loaves (holy cow did they rise!!) and then rolled a combo of butter, brown sugar, cinnamon, nutmeg, and cloves into the remaining 3rd, sliced, let rise then baked for rolls. YUM!! - 1/29/11
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CD13350483
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CELERYBEAR
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MRSCINDYWORLD
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FMBURSON
This is the BEST whole wheat bread recipe I have ever made, and people love my bread, always asking for my recipes. Cannot wait to share this one with my friends. This bread is so tender, yet holds together so well, even after freezing...wonderful sandwich bread as well as toast. Thank you! - 11/2/14
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CD7623140
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JOKELLIE
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JOYOUS999
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GOULDSGRANITE
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SPAZWRITER
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CD13419937
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REDBRD5
I like this recipe a lot. It's one of few bread recipes I've found that doesn't include sugar (my mom is diabetic).
My only complaint is that I found it hard to cut. I have a small family and don't need quite so much bread. I did cut the recipe but the rising process still gave me 2 loaves! - 7/4/12
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ANAIS57
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HEALTHYFAM7
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PTRINA
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BLACKGOLD3
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FRILCO
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JESTES21
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JEFFERZZZZ
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SWEETN_LOW
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TONI33ET
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RHOADAN
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JEN1920