Whole Wheat Bread (from The Frugal Girl)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 87.4
- Total Fat: 1.6 g
- Cholesterol: 3.5 mg
- Sodium: 162.4 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.5 g
- Protein: 2.4 g
View full nutritional breakdown of Whole Wheat Bread (from The Frugal Girl) calories by ingredient
Introduction
This is a super basic, delicious whole wheat bread that I bake for my husband and I every week or two. It's easy, it's cheap, and it tastes better than any store brand we've found! This is a super basic, delicious whole wheat bread that I bake for my husband and I every week or two. It's easy, it's cheap, and it tastes better than any store brand we've found!Number of Servings: 36
Ingredients
-
2 1/3 C warm water
1/4 C honey
4 Tbsp butter, melted
1 1/2 Tbsp yeast
2 1/2 tsp salt
3 C whole wheat flour
2 3/4 C all purpose flour
Tips
The nutritional calculations don't include added flour, and assumes 2 loaves of 18 slices each. I can never slice a loaf consistently, and I definitely can't divide my dough in half evenly to save my life, so don't worry about it too much!
You can also use a bread machine to make this. (I do!) Put in the wet ingredients first, then the dry, followed by the yeast. Just make sure you use the dough setting and shape it into 2 loaves before the second rise, and you can bake in your oven as directed.
Depending on how hot or cold your house is, your rising times may vary.
Directions
Mix 1 C of each kind of flour with salt and yeast in a large bowl.
Add warm water, honey, and butter. Mix on low til ingredients are combined, then on medium for 3 minutes.
Mix in remaining flours. Add in only enough all purpose flour to make a kneadable dough (which will still be on the soft/sticky side, though I usually need more flour than the recipe calls for)
Turn dough out onto a floured surface and knead until smooth and elastic.
Return dough to bowl, cover with a damp towel, and let rise until doubled, about 45 minutes to an hour.
Punch down your dough and divide it in half. Roll the halves out into an oblong shape about the width that your loaf pans are long. Start at the short end and roll each one up. Place each into a greased 9x5 loaf pan.
Cover the loaves with your tea towel again, and let rise until doubled again, about 30 minutes. Preheat your oven to 350 degrees.
Bake at 350 degrees for 30 minutes or til the bottom of the loaf gives a hollow sound when tapped. Let cool before slicing.
Serving Size: Makes 2 loaves of about 18 slices each
Number of Servings: 36
Recipe submitted by SparkPeople user JAINAKAY.
Add warm water, honey, and butter. Mix on low til ingredients are combined, then on medium for 3 minutes.
Mix in remaining flours. Add in only enough all purpose flour to make a kneadable dough (which will still be on the soft/sticky side, though I usually need more flour than the recipe calls for)
Turn dough out onto a floured surface and knead until smooth and elastic.
Return dough to bowl, cover with a damp towel, and let rise until doubled, about 45 minutes to an hour.
Punch down your dough and divide it in half. Roll the halves out into an oblong shape about the width that your loaf pans are long. Start at the short end and roll each one up. Place each into a greased 9x5 loaf pan.
Cover the loaves with your tea towel again, and let rise until doubled again, about 30 minutes. Preheat your oven to 350 degrees.
Bake at 350 degrees for 30 minutes or til the bottom of the loaf gives a hollow sound when tapped. Let cool before slicing.
Serving Size: Makes 2 loaves of about 18 slices each
Number of Servings: 36
Recipe submitted by SparkPeople user JAINAKAY.