North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

      

      

      

      

      

   

   

   

   



Consumers
Printer Friendly
Previous | Next 1 of 45

Print | 3X5 | 4X6 | Full Page |
 

100% Whole Wheat Bread


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.