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100% Whole Wheat Bread
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A classic whole wheat bread; slice thick to enjoy with soup or thin for sandwiches.
INGREDIENTS
This recipe makes 2 loafs
| Water | 3 cup |
| Oil | 1/4 cup |
| Molasses | 1/2 cup |
| Whole Wheat Flour | 8 cup |
| Salt | 4 tsp |
| Active Dry Yeast | 4+1/2 tsp |
DIRECTIONS
In large mixing bowl, combine 3+1/2 cups flour, yeast, and salt; mix well. Combine water, molasses, and oil; heat to 120º to 130ºF. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe. (Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is “ripe.”)
Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 1/2 -x 4 1/2 -inch loaf pans. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pans; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.