Soft Whole Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.2 mg
  • Sodium: 122.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Soft Whole Wheat Bread calories by ingredient
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Very delicious and soft bread, with minimal work. Adding milk, or milk powder leaves the crust nice and soft. Very delicious and soft bread, with minimal work. Adding milk, or milk powder leaves the crust nice and soft.
Number of Servings: 30


    2 or 2 1/2 cups warm water (not hot)
    1 1/2 teaspoons salt
    1/4 cup milk powder (optional)
    1/2 cup canola oil
    2 tablespoons white sugar
    2 teaspoons white vinegar
    1 tablespoon + 1 teaspoon TRADITIONAL yeast (not quick rise, if using quick rise, use 1 tablespoon)
    5 or 6 cups whole wheat flour


Makes 2 loaves, 15 slices each.

In a large bowl mix the water, salt, milk powder, canola oil, sugar, and vinegar. Mix well. Add the yeast, and stir. Let rest 5 minutes, until you notice the yeast starting to "bubble". Gradually add the flour, 1 cup at a time. (You may need more or less depending on the weather and elevation)
Stir until the dough starts to pull away from the side of the bowl. Turn dough out unto a lightly floured surface and knead for 5 - 10 minutes, or until smooth. Lightly oil the bowl and place the dough in it, turning to cover it in the oil. Cover the bowl with a tea towel and let rest for an hour, or longer if the room is cold, until it has doubled in size. Once doubled, punch down and knead again and place back in the bowl to rise again **if using quick rise yeast, do not let rise again, put straight into the pans** Once dough has doubled in size again, punch down and separate into 2 equal size balls. Knead each ball and form into an 8 inch long log, place into a lightly greased loaf pan **DO NOT use oil to grease your pans, your bread may stick, I recommend a very light coat of margarine** Cover with a damp tea towel and let rise again, until dough is about 1 to 1 1/2 inch over the top of pans. About 30 mins to an hour. Preheat oven to 350 F. Bake in the center of the oven for about 40 mins, halfway through, cover lightly with aluminum foil to prevent over browning. Loaf sounds hollow when tapped when done. Cool on racks under a dry tea towel.

Number of Servings: 30

Recipe submitted by SparkPeople user FUNKYMOMMMA.

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