The best delicious Whole Wheat Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whole Wheat Bread recipe today!
Hello my friends, this Whole Wheat Bread recipe will not disappoint, I promise! Made with simple ingredients, our Whole Wheat Bread is amazingly delicious, and addictive, everyone will be asking for more Whole Wheat Bread.
What Makes This Whole Wheat Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whole Wheat Bread.
Ready to make this Whole Wheat Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c Warm Water; ~120 degrees
1 1/2 tb Yeast
1/4 c Honey
1 c Powdered Milk
4 1/2 c Whole Wheat Flour
1 tb Salt
1/4 c Oil
White flour for kneading
In a large mixing bowl, combine water, yeast and honey, stir until yeast
dissolves. Add powdered milk and all the whole wheat flour. Stir until well
combine and dough is smooth. Dough will be very wet and sticky. Let rise 1
hour. Beat down dough (isn’t this fun), add salt and oil.
Turn dough out onto a well floured work surface. Knead for 10 minutes with
white flour (you will use about 1/2 cup). Dough will remain very soft and
sticky. Divide dough in half and place in 2 well greased loaf pans. Bake at
350 degrees for 1 hour. Cover the last 15 minutes if tops are browning too
quickly. Cool in pans 10 minutes. Then turn out of pans, and cool on wire
rack. Makes 2 loaves. Recipe can be doubled.
~ Thanks to Elizabeth B. of Michigan for this recipe. I adapted this recipe
from a 1930’s depression era cookbook. This is the lightest whole wheat
bread I have found to date (ie. Not your typical lead brick).
Yields
1 Servings
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