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100% Whole Wheat Bread
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
Makes 2 loaves.

3 cups warm water (105 115)
1 tablespoon active dry yeast
1/3 cup oil
cup honey or molasses
8 to 8 cups whole wheat flour, divided
2 tablespoons wheat gluten
1 tablespoon salt

Instructions
In large bowl of a mixer with a dough hook, dissolve
yeast in water. Add oil, honey, 5 cups flour and
wheat gluten. Beat 2 minutes on medium speed; cover, and
 

 
let stand 20 minutes. Add 2 cups flour and salt.
With dough hook knead 8 to 10 minutes until dough
is smooth and elastic, adding additional flour as needed. Dough
will be slightly sticky.

Remove dough from bowl and round into a
ball. Place in a greased bowl, turning dough to coat
top. Cover; let rise in a warm place about 1
hour, until doubled. Punch down and shape into 2 loaves;
place in lightly greased 8 x 4 -inch bread
pans. Cover and let rise about 1 hour or until
dough is about 2 inches over top of pan.

Bake in preheated
450 oven 10 minutes. Reduce temperature to 350 and bake
30 to 35 minutes; cover with foil the last 15 minutes.
Remove from pan to cooling rack.

Nutritional Information
 

 
With 16 slices per loaf, one slice provides approximately: 140 calories,
4 g protein, 26 g carbohydrates, 4 g fiber, 3 g
fat (0 g saturated, 0 trans fat), 0 mg cholesterol, 15
mcg folate, 1 mg iron, 221 mg sodium.