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Homemade Whole Wheat Bread

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100% whole wheat and easy....the perfect bread to make for your family.

 
 
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SKILL LEVEL
Serves
1 loaf, 8-1/2 x 4-1/2 inches
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
3-3/4 to 4-1/4 cups whole wheat flour
1 (2-1/4 tsp.) packet Fleischmann's® Quick Rise Yeast
1-1/4 teaspoons salt
1-1/3 cups water
1/3 cup milk (whole, 2%, 1% OR skim)
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 tablespoons honey
 
 
Instructions
 

Combine 2 cups flour, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk, oil and honey in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 

Knead  on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Roll dough into a 12 x 7-inch rectangle using a rolling pin.   Beginning at short end of rectangle, roll up tightly.  Pinch seams and ends to seal.  Place, seam sides down, in greased  8-1/2 x 4-1/2 inch loaf pan . Cover with towel; let rise in warm place  until doubled in size, about 45 to 60 minutes .

Bake in preheated 375ºF oven for 35 to 45 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack to cool.

 

 
Total Time
 
Rise Time 45 to 60 minutes
Bake Time 35 to 45 minutes
Total Time 2 hours, 15 minutes
 
Nutritional Facts
 
Total Fat grams 3.00
Saturated Fat grams 0.00
Cholesterol milligrams 0.00
Sodium milligrams 180.00
Total Carbohydrates grams 24.00
Sugar grams 3.00
Dietary Fiber grams 2.00
Protein grams 4.00
 
LEAVE A review


Review from Dory-Ann
Easy to follow recipe.
Reply from Make Good: Ahh we're so happy you like it <3 Thanks for the feedback
 
 

 

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