Whole wheat bread II

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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 88.8
  • Total Fat: 1.5 g
  • Cholesterol: 7.5 mg
  • Sodium: 164.5 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Whole wheat bread II calories by ingredient
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I took this recipe from cookingbread.com. I substituted almond milk for regular.

I took this recipe from cookingbread.com. I substituted almond milk for regular.

Number of Servings: 45


    * 1 tablespoons honey
    * cup warm water
    * 2 packages dry yeast
    * 9 cups of whole wheat flour

    * cups (no-salt) butter or oil
    * 1 cup milk
    * 1 small egg
    * 2 cups boiling water
    * 1/3 cup molasses


Dissolve the honey and yeast in warm water. Set aside to proof. In a large bowl, put butter or oil, molasses, Add the boiling water and stir. Let cool to lukewarm. Add the yeast mixture, milk, egg, and 4 cups of flour. Beat with a whisk, spoon, or mixer. Add enough flour to make a soft, workable dough. Turn out onto a lightly floured surface and knead for about 10 minutes. Place the dough in a greased bowl, turn once to cover the top, cover and place in a warm spot to rise double in bulk for about 1 hour. Turn out onto floured surface, punch down, and knead for a about 2 minutes. Cover with the bowl and let it rest for 10 minutes. Then divide in thirds and form 3 loaves. Place in greased bread pans, cover with a towel, and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Preheat oven to 400 F. Then bake for about 35 minutes or until done. (cover with aluminum foil the last 10 minutes to prevent burning). Bread will sound hollow when tapped with fingers. Remove the breads from pans when they're done and cool on wire racks.

Number of Servings: 45

Recipe submitted by SparkPeople user GALUXEGURL.

TAGS:  Vegetarian Meals |

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