Pillsbury Whole Wheat Bread

Pillsbury Whole Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 1.8 g
  • Cholesterol: 2.0 mg
  • Sodium: 249.6 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Pillsbury Whole Wheat Bread calories by ingredient
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This is the Whole Wheat Bread recipe out of the Pillsbury Cookbook This is the Whole Wheat Bread recipe out of the Pillsbury Cookbook
Number of Servings: 30


    2 pkgs. (or 4.5 tsp.) regular active dry yeast
    1/4 cup warm water (105 degrees to 115 degrees)
    1/2 cup packed brown sugar or honey (calories calculated for honey)
    1/4 cup Smart Balance 50/50 butter blend stick
    3 tsp. salt
    2 1/2 cups whole wheat flour
    2 3/4 to 3 3/4 cups all-purpose flour


In small bowl, dissolve yeast in warm water. In large bowl, mix honey, butter, salt and hot water; cool 5 minutes.

To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer (I use a whisk just fine) on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat four and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.

On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 30 to 45 minutes or until light and doubled in size.

Generously grease 2 (8x4 or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough and with rolling pin into 18x8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. (I don't do all this stuff---I just knead it!) Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place about 30 to 45 minutes or until light and doubled in size.

Heat oven to 375 degrees (F). Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees (F); bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about one hour.

Makes 2 loaves (I always double it, and I have some smaller pans, so the picture has a lot of loaves in it!)

Number of Servings: 30

Recipe submitted by SparkPeople user MOMMA_LITTLE.

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