3X5 Recipe Card
Use your browsers print button to print the recipe, then cut along the outline for a convenient 3X5 recipe card.

Whole Wheat Bread
Recipe Courtesy North Dakota Wheat Commission

2 packages active dry yeast
1 tablespoon granulated sugar
2 cups warm water (105-115 degrees)
1/4 cup oil
1 tablespoon salt
2 tablespoons honey
2 1/2 cups whole-wheat flour
2 1/2 cups bread flour

In a large mixing bowl dissolve yeast and sugar in water;
let proof for 5 minutes. Add oil, salt and honey. Add
whole wheat flour, 1 cup at a time, beating hard after
each addition. Gradually add bread flour until a soft dough is

formed. Turn dough out onto a board sprinkled with flour and
knead 10-12 minutes or until the dough is smooth and pliable.
(The dough may remain a bit sticky.)

Place dough in greased
bowl, turning to coat top. Cover, set in a warm, draft-free
spot and let rise until double, about 1 hour.

Punch down; shape
into two loaves and place in 8 x 4 x 2
inch loaf pan. Or make one large free-form loaf. Cover and
let rise until double. Bake in a preheated 425 degree oven
for 10 minutes, then lower the temperature to 375 degrees and
bake 25 minutes longer, until bread sounds hollow when removed from
pans and tapped on top and bottom.

Nutritional Information
With 16 slices per loaf, one slice provides 89 calories, 2.5g
protein, 16g carbohydrates, 2g fat, 1.6g dietary fiber, 0mg cholesterol, 201mg