Whole wheat bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 233.4
- Total Fat: 1.6 g
- Cholesterol: 1.8 mg
- Sodium: 15.3 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 7.5 g
- Protein: 9.1 g
View full nutritional breakdown of Whole wheat bread calories by ingredient
Number of Servings: 16
Ingredients
-
8 to 8 1/2 cups of whole wheat flour
2 pkgs yeast
2 1/2 teas salt
1 1/2 cups water
1 1/2 cups milk
1/4 cup honey
1/4 cup veg oil
Directions
In a large bowl combine 3 1/2 cups of flour, undissolved yeast and salt.
Heat water,milk and honey and oil to 120-130 degrees.
Slowly add to dry ingred, beat 2 mins at med speed of heavy electric mixer ( kitchen aid or such)
Scrape bowl occasionally.
Add 1 cup of flour and beat for 2 mins at high speed.
Scrape bowl occasionally
With a spoon stir in enough of the remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic ( 6-8 mins)
Place in a greased bowl,turning to grease top.
Cover and let rise until doubled in size ( about 1 hour)
Punch down dough.
Remove from bowl to lightly floured surface.
Divide in half.
With a rolling pin,roll each half to about a 12x7 in rectangle.
Beginning at short end ( 7in ),roll up tightly.
Pinch seams and ends to seal.
Place seam down in 8 1/2 x 4 1/2 in loaf pans.
Cover and let rise until double in size ( about another hour)
Bake at 375 for 35-45 mins.
Remove from pans and let cool.
A good tip I learned when making bread is if you take a large kettle and fill it with water and let it boil, it will help decrease the rising time. Let the water boil and fill the room with steam.
Hope you like this recipe. It is an excellent one!
Another tip is you can use a rapid rise yeast,but after kneading the dough, let it rest for 10 mins,then go on to dividing the dough and just do the one rise in the loaf pans.
Oh and if you like raisins you can add them, but add them in the beginning. I always soak mine then rinse them well, and let them air dry some before hand.
Number of Servings: 16
Recipe submitted by SparkPeople user MATRUJILLO.
Heat water,milk and honey and oil to 120-130 degrees.
Slowly add to dry ingred, beat 2 mins at med speed of heavy electric mixer ( kitchen aid or such)
Scrape bowl occasionally.
Add 1 cup of flour and beat for 2 mins at high speed.
Scrape bowl occasionally
With a spoon stir in enough of the remaining flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic ( 6-8 mins)
Place in a greased bowl,turning to grease top.
Cover and let rise until doubled in size ( about 1 hour)
Punch down dough.
Remove from bowl to lightly floured surface.
Divide in half.
With a rolling pin,roll each half to about a 12x7 in rectangle.
Beginning at short end ( 7in ),roll up tightly.
Pinch seams and ends to seal.
Place seam down in 8 1/2 x 4 1/2 in loaf pans.
Cover and let rise until double in size ( about another hour)
Bake at 375 for 35-45 mins.
Remove from pans and let cool.
A good tip I learned when making bread is if you take a large kettle and fill it with water and let it boil, it will help decrease the rising time. Let the water boil and fill the room with steam.
Hope you like this recipe. It is an excellent one!
Another tip is you can use a rapid rise yeast,but after kneading the dough, let it rest for 10 mins,then go on to dividing the dough and just do the one rise in the loaf pans.
Oh and if you like raisins you can add them, but add them in the beginning. I always soak mine then rinse them well, and let them air dry some before hand.
Number of Servings: 16
Recipe submitted by SparkPeople user MATRUJILLO.