Whole Wheat Bread (College of the Holy Cross)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 126.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 98.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.7 g
- Protein: 4.5 g
View full nutritional breakdown of Whole Wheat Bread (College of the Holy Cross) calories by ingredient
Number of Servings: 24
Ingredients
-
2 T active dry yeast
2.5 C warm water
3 T Olive Oil
1.5 T Honey
1 T molasses
1 tsp Kosher salt
5-6 C whole wheat flour
Directions
Mix the yeast with 1 C warm water and sugar
Allow to rest for about 5 minutes
Mix honey, molasses, and oil in 1 C warm water
Pour liquid mixture into the yeast mixture and stir
Stir in 2 C flour--cover and let ferment for 60 minutes.
Stir down the sponge and gradually add 2 C flour.
Continue to add flour until the dough begins to pull away from the sides of the bowl.
Knead for 8-10 minutes.
Place in oiled bowl, cover and let rise until doubled (about 1.5 hours)
Preheat oven to 350 degrees.
Grease two 9x5 loaf pans.
Punch down, divide in half, and shape into loaves.
Place in loaf pans, cover, let rise until double (about 45 minutes)
Bake for 40 minutes--check earlier if oven bakes hot.
Transfer to wire rack to cool.
Serving Size: makes 24 1/2 inch slices
Number of Servings: 24
Recipe submitted by SparkPeople user BACKEKUCHEN.
Allow to rest for about 5 minutes
Mix honey, molasses, and oil in 1 C warm water
Pour liquid mixture into the yeast mixture and stir
Stir in 2 C flour--cover and let ferment for 60 minutes.
Stir down the sponge and gradually add 2 C flour.
Continue to add flour until the dough begins to pull away from the sides of the bowl.
Knead for 8-10 minutes.
Place in oiled bowl, cover and let rise until doubled (about 1.5 hours)
Preheat oven to 350 degrees.
Grease two 9x5 loaf pans.
Punch down, divide in half, and shape into loaves.
Place in loaf pans, cover, let rise until double (about 45 minutes)
Bake for 40 minutes--check earlier if oven bakes hot.
Transfer to wire rack to cool.
Serving Size: makes 24 1/2 inch slices
Number of Servings: 24
Recipe submitted by SparkPeople user BACKEKUCHEN.