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Lighter Whole Wheat Bread
Adapted from recipe by Kansas 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.