Internet Bread -- a white, whole foods machine bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.1 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Internet Bread -- a white, whole foods machine bread calories by ingredient
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This is a fluffy white whole grain bread. This is a fluffy white whole grain bread.
Number of Servings: 12


    1 3/4 cup whole wheat flour
    2 tbs gluten flour
    1 tbs sugar
    1/2 tsp salt
    6 1/2 oz. warm water
    1 tsp yeast


This is a *bread machine* recipe. It makes a one pound loaf.

Place ingredients in pan in the order specified for your machine.

If your machine has a whole-wheat cycle select any desired options and start. If not, select "bread" cycle, start the machine, let it run for 5 minutes. Press "Reset" -- or turn the machine off -- then restart the cycle.

Let the machine complete the cycle.

The name "Internet Bread" comes from my original description: "Whole Wheat Wonder-tm Style Bread." I created this recipe to appeal to children who were resisting a change to a whole foods lifestyle. Most adults find it too "squishy."

Number of Servings: 12

Recipe submitted by SparkPeople user AZLADY2.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I like how this turned out. I doubled the recipe and put it on the dough setting then transferred the loaf to a bread pan and let it rise then cooked at 350 for about 30 min. Didn't seem squishy to me at all. :) - 7/9/08

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  • tasty! I did the dough setting, then the bake setting. Worked just fine. - 1/6/14

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  • I doubled the recipe and it turned out great. My loaf was not squishy. Has anyone tried using Rye Flour instead of wheat? Do you think it would come out the samw? - 10/1/13

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  • I just made this bread. The taste and texture was to my liking, but the crust was very hard and over cooked. I had to cut all the crust off even to slice. I think that I will try the dough setting next time and bake it myself. - 8/4/12

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  • This was very, very good. The texture was great, not squishy. I would have liked the option to make a 2# loaf and will try to double the recipe to do that. If anyone knows how to make this 2#, please let me know. I don't think that just doubling the ingredients will do it. - 4/11/12

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