Homemade Never Fail Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 61.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.5 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Homemade Never Fail Wheat Bread calories by ingredient
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My husband and kids won't eat store bought bread, and it saves money to make your own. My husband and kids won't eat store bought bread, and it saves money to make your own.
Number of Servings: 72


    3 3/4 c. hot water
    1/4 c. & 1 Tbsp. Vegetable or Canola oil
    1/2 c. sugar or honey
    4 tsp. salt
    1 Tblsp. yeast
    1/4 c. vital wheat gluten
    5 c. whole wheat flour
    3 c. white best for bread flour


Before you start making the bread you will need to be sure that you have bread pans and a really big bowl. Start with the water. You want it to be hot to were you can't really stand to keep your hand under the faucet. Then add sugar, oil, salt, and yeast to the water. Stir together and let sit for a few minutes until bubbly. Next stir in the vital wheat gluten and two or three cups of the whole wheat flour. At this stage the dough will look really lumpy and gross. Add the remaining two cups of whole wheat flour and stir. Next add the bread flour. At this point I add 1 cup at a time and when the dough is hard to stir I dump out onto my floured table. Then I knead the dough, continuing to add flour until it is no longer sticky and the right consistency. You may use more or less of the flour called for depending on the humidity in the air. The right consistency feels kind of smooth and elastic. Return dough to the bowl and smear butter flavored crisco on the top to avoid a crust from forming. Cover and let raise for about 2 hours or until double in bulk. When double in size seperate bread into 3 or 4 equal portions. Take one portion and roll out with a rolling pin to get out the air bubbles. Roll up, pulling the end in as you go and form in to a loaf. Put into a greased pan. Let raise again for about 1 hour. Bake on 350 degrees for 35-45 minutes or until golden brown. Remove immediately from pan onto a wire rack and spread crisco or butter on the top to soften the crust.

Number of Servings: 72

Recipe submitted by SparkPeople user HANKSHAMMER.

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Member Ratings For This Recipe

  • It was a little addictive warm. I just defrosted a piece from the freezer and it tasted a little bit like play dough, yet good at the same time. I would probably make it again if I don't find another low calorie bread recipe to replace it with. - 6/25/07

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