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Lighter Whole Wheat Bread
Recipe Courtesy North Dakota Wheat Commission

Makes 2 loaves.
2 cups warm water (105 – 115°)
2 packages active dry yeast
1/3 cup dry milk
1/3 cup vegetable oil
1/3 cup honey
2 eggs
2 tablespoons wheat gluten
6 ½ to 7 cups whole wheat flour
1 tablespoon salt

In large mixing bowl, dissolve yeast in warm water. Add
dry milk, oil, honey, eggs, wheat gluten and 3 cups flour.

Beat 3 minutes on medium speed. Cover bowl and
let stand 20 minutes. Add salt and enough remaining flour
to form a soft dough. Knead dough until smooth and
elastic, 8 to 10 minutes with a dough hook or 12
to 15 minutes by hand.

Place dough 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 9 x 5-inch bread
pans. Cover and let rise about 1 hour or until
dough is doubled.

Bake in a preheated 450° F. oven 10 minutes.
Reduce temperature to 350°and bake another 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: 123 calories,
4 g protein, 21 g carbohydrates, 3 g fiber, 3 g
fat (0 g saturated, 0 trans fat), 13 mg cholesterol, 20
mcg folate, 1 mg iron, 228 mg sodium.