Homemade Whole Wheat Bread


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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 117.5
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Homemade Whole Wheat Bread calories by ingredient
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Submitted by: BRIAN1945


per slice per slice
Number of Servings: 16


    14 oz warm water
    2.25 tsp yeast
    1 cup quick oats
    0.5 cup bran
    pinch salt
    1.5 Tbsp margarine
    2.5 cup whole wheat flour


In a bowl, add yeast, oats, and margarine to warm water and cover for 10 minutes to make sure the yeast is active. (reserve a Tblsp of Oats and a tsp of margarine.)

Add bran, salt, and two cups of ww flour. Stir until too stiff to stir, then turn onto lightly floured counter. Knead the dough adding small amounts of flour until 1] it's well mixed and 2] stiff enough not to stick readily to fingers.

Place the dough in a clean, warm bowl. Cover with a damp tea towel and place in a warm or sunny spot, allowing it to rise until doubled in volume.

Spread the reserved oats on a clean surface and turn the dough (damp side down) onto the oats. Form into a rough loaf shape and place in loaf pan. Cover and allow to rise a second time (for 20/30 minutes.)

Bake at 360 F for 50 - 60 minutes (until crust is browned and gives a hollow sound when lightly tapped.) Remove from oven, brush reserved margarine on the top crust, and allow to cool before slicing.

(For a "lighter" loaf substitue half the whole wheat flour with white flour--but add more calories and subtract some nutrients.)

Number of Servings: 16

Recipe submitted by SparkPeople user BRIAN1945.

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Member Ratings For This Recipe

  • This is obviously healthy - but not as appealing to the eye when you slice it - a grayish - brown color. It would help to list pan size you use. My first use of wheat bran. Thanks. - 3/27/15

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  • I am into a bread baking phase lately so I am going to try your recipe. Thanks for sharing! :-) - 11/2/08

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