Wheat Bread (no bread machine)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 218.0
- Total Fat: 2.7 g
- Cholesterol: 5.5 mg
- Sodium: 25.5 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 4.3 g
- Protein: 6.9 g
View full nutritional breakdown of Wheat Bread (no bread machine) calories by ingredient
Introduction
no bread machine needed. makes 1 loaf. nutritional info includes whole milk, but this can be made with skim. you can also use brown sugar instead of honey. if you dough is too sticky, add a little more flour before letting rest. no bread machine needed. makes 1 loaf. nutritional info includes whole milk, but this can be made with skim. you can also use brown sugar instead of honey. if you dough is too sticky, add a little more flour before letting rest.Number of Servings: 12
Ingredients
-
1 cups skim milk
3 tbsp honey
1/8 cup butter (2 tbsp)
1 cup warm water (105 to 115F)
1 package active dry yeast (about 1/4 oz)
3-3 1/2 cups whole wheat flour
2 cups all-purpose flour, extra for kneading surface
Directions
Add yeast to warm water with 1/2 tsp of sugar and let sit for about 30 mins to proof. The mixture should be nice and bubbly before you add anything to it.
In the meantime, in a saucepan heat the milk (not to boiling, but hot). Remove from heat and add honey, salt and 1/8 cup butter, and stir until blended. Cool to lukewarm. Once cooled, add to the yeast/water mixture. Let sit for 5 mins.
Add 2 cups whole wheat flour, beat vigorously with wooden spoon until smooth. Gradually add remainder of whole wheat flour. Mix in last of it with hands until dough is stiff.
NOTE: I use about 3-3 1/2 cups of flour, depending on how sticky the dough gets.
Turn dough out onto lightly floured surface. Knead dough for about 5 minutes until dough is smooth and has some elasticity. Place in greased large bowl. Cover with towel; let rise in warm place (I turn my oven to WARM and let it sit on top), until it doubles in size, about an hour.
Turn dough again on floured surface. Cover about 10 minutes. Roll into a ball to fit into a 9x5x2-3/4 greased pan. Mold evenly into pan.
Brush tops of two loaves with a little butter, margarine or oil (optional, but adds nice color). Let the loaf rise in a warm place until dough rises to tops of pans- about an hour.
Preheat oven 350-375F. Bake in middle of oven for 35- 40 minutes.
Turn out pan onto baking racks to cool.
Serving Size: 2 slices
In the meantime, in a saucepan heat the milk (not to boiling, but hot). Remove from heat and add honey, salt and 1/8 cup butter, and stir until blended. Cool to lukewarm. Once cooled, add to the yeast/water mixture. Let sit for 5 mins.
Add 2 cups whole wheat flour, beat vigorously with wooden spoon until smooth. Gradually add remainder of whole wheat flour. Mix in last of it with hands until dough is stiff.
NOTE: I use about 3-3 1/2 cups of flour, depending on how sticky the dough gets.
Turn dough out onto lightly floured surface. Knead dough for about 5 minutes until dough is smooth and has some elasticity. Place in greased large bowl. Cover with towel; let rise in warm place (I turn my oven to WARM and let it sit on top), until it doubles in size, about an hour.
Turn dough again on floured surface. Cover about 10 minutes. Roll into a ball to fit into a 9x5x2-3/4 greased pan. Mold evenly into pan.
Brush tops of two loaves with a little butter, margarine or oil (optional, but adds nice color). Let the loaf rise in a warm place until dough rises to tops of pans- about an hour.
Preheat oven 350-375F. Bake in middle of oven for 35- 40 minutes.
Turn out pan onto baking racks to cool.
Serving Size: 2 slices