4X6 Recipe Card
Use your browsers print button to print the recipe, then cut along the outline for a convenient 4X6 recipe card.

100% Whole Wheat Bread
Recipe Courtesy North Dakota Wheat Commission

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

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.

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


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.