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Nutrition Facts
Serving Size 1 large loaf 935g Recipe makes 1 large loaf)
Calories 2110
Calories from Fat 320		(15%)
Amount Per Serving		%DV
	Total Fat 35.6g	54%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 14.6g
	Polyunsaturated Fat 11.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3862mg		160%
Potassium 1960mg		56%
Total Carbohydrate 397.4g		132%
	Dietary Fiber 37.3g	149%
	Sugars 23.9g
Protein 61.3g		122%
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Mother's Day 2007

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50% Whole Wheat Bread

Recipe #46479 | 3¼ hours | 5 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: KLV
Nov 17, 2002

This is our "everyday" lunch bread. I make it every night for the next day. I originally got it from the Oster bread machine recipe book but I adapted it somewhat. The 100% whole wheat recipe was just too heavy for our family. It makes a 2 lb loaf. Once I started making this bread, I couldn't go back to store bought!

1 large loaf (change servings and units)

Ingredients

1 1/2 cups water
2 1/2 tablespoons margarine
2 tablespoons molasses (or honey)
2 cups whole wheat flour
2 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast

Directions

1
Put the ingredients into the bread machine pan in the order listed (and as accurately as possible).
2
Select the whole wheat bread cycle (usually takes 3 1/2 hours).
3
Remove from the pan when it's done and let cool for 15 minutes before slicing.
4
During the summer I reduce the yeast to 1 tsp because it seems to rise so much more during the summer than the winter. Or you could increase the salt slightly (salt kills the yeast so it doesn't rise out of the machine!) So if you're getting a really huge loaf (and some of you have) try one of these 2 things and it should be better for you. For some reason atmospheric pressure (which varies according to seasons) makes a difference in how a bread rises. Enjoy!
5
Thanks for all your great reviews! Another thing I've been doing to make this even healthier is adding 2 tablespoons of ground flax seed with the flour. It doesn't really change the flavour but adds some good for you omega 3s!

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Featured Reviews for This Recipe

From: Pale Rose

On Mar 31, 2009

This is a nice soft bread, and it works pretty good for sandwiches. My only concern is that the crust is not soft enough when I cook it (I use the light crust setting). I will make this recipe again. I may try using the Basic Setting and see if I get a softer crust. This bread toasted and tossed in the blender makes a great breadcrumbs to use in Seasoned Bread Crumbs (Johnny Cash's Mother's Recipe).

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From: Jezski

On Mar 26, 2009

Whole wheat is not my favorite but this was pretty good. I used molasses; would prefer honey. Used oil instead of margarine; worked out well. Made 2 smaller loaves so I could freeze one; we don't eat that much bread. It was just a little dense for us but maybe changing the proportions of the flour might help that, maybe 1-1/2 whole wheat to 2-1/2 white. I'll try it. Thanks for posting . . . . . . Janet

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From: ankhesenamen

On Apr 7, 2008

Great loaf of bread! I don't have a machine so I have been making this by hand . I mix the water and yeast first, add the wet ingredients, then the dry. Knead for 20 minutes, rise 1 hour, punch and form in pan, rise 1 hour (as SponGe has done), then bake at 350 for 1/2 hour. I have tried using all molasses, half molassas and half honey ... both are great. This even worked for me with 100% freshly ground hard red wheat flour! Yum. I make 1 or 2 loaves a week

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From: gretchengr

On May 28, 2004

This makes one excellent loaf of bread. I used molasses and loved the touch of flavor it gave. I am trying to get away from plain white bread so will use this recipe instead of buying bread from the store. Had a nice texture. Thank-you for posting this recipe.

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