TK: Family Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 98.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.9 g

View full nutritional breakdown of TK: Family Wheat Bread calories by ingredient
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Number of Servings: 64


    4 c warm water
    2/3 c non-fat dry milk powder
    1/4 c honey
    2t dry yeast
    1 T sea salt
    1/3 c oil
    10 c whole wheat flour
    1/2c flax seed, ground
    1/4c vital wheat gluten
    1c oat bran
    1c wheat germ


The first thing you need is a big bowl.

Now you want to mix the water, dry milk powder and honey in the bowl. Add the yeast, sort of sprinkled on top. Allow the mixture to sit until the yeast dissolves; this will only take a couple of minutes. Add the salt, oil, flax, oat bran, wheat germ, gluten and flour. Mix with a wooden spoon until it gets too stiff and then dig in with your hands. When the dough is in a nice cohesive ball, turn it out onto a floured kitchen table or counter (if your bowl is not big enough to do it right in it).

Now start kneading the dough. Stretch the dough. Knead it for a full ten minutes. Add more flour if you need to as you go.

Coat the dough with oil, about 2 tablespoons of it, and put it into the bowl. Cover it with a towel or plastic wrap and let it set in a warm place to rise overnight. It should double in bulk. When you tuck it away to rise, put it in a spot that is safe from any critters (like in the oven) and let it sit for 12 to 18 hours. The yeast has to have a long time to work because there isn't much in there. As it sits in the dough, it will reproduce itself and gradually raise the entire batch of dough. Do not refrigerate it during this time; let it sit at room temperature.

The next day check your dough to see how it's doing. If it has doubled in bulk, then you can punch it down and shape it into loaves. If it hasn't doubled yet then let it sit a while longer.

When the dough is ready, punch down the dough by literally pressing your fist into the center of it. Divide the dough into 4 equal lumps. Work them into loaf shapes and place them into large (9 by 5-inch) well oiled loaf pans. Cover the dough with a cloth or more plastic wrap and let it rise again. It should take less time for the second rising. When the dough has risen up enough, bake the loaves at 350° for 40 minutes.

You can tell the dough is done if you turn it out of the pan and thump the bottom with your finger. It should make a dull hollow sound. If it doesn't sound hollow, put it back into the pan and cook it some more. Makes four loaves. 16 slices each.

Number of Servings: 64

Recipe submitted by SparkPeople user IAMSUCCEEDING.

TAGS:  Side Items |

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