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Nutrition Facts
Serving Size 1 loaf 479g Recipe makes 1 loaf)
Calories 1085
Calories from Fat 163		(15%)
Amount Per Serving		%DV
	Total Fat 18.2g	28%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 1282mg		53%
Potassium 1171mg		33%
Total Carbohydrate 200.1g		66%
	Dietary Fiber 22.6g	90%
	Sugars 9.7g
Protein 39.1g		78%
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Whole Wheat Bread (A B M)

Recipe #380260 | 3¼ hours | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: mersaydees
Jul 4, 2009

Based on a recipe from BH&G's book, Bread Machine Bounty. This is very simple to throw into your bread machine with delicious results. The default measurements are for the 1 pound loaf; I've listed the measurements for a 1 1/2 pound loaf in parentheses. When I make this, I make the 1 1/2 pound loaf and have had to add an additional 2 tablespoons of milk during the kneading cycle. I also use buttermilk when I have it on hand.

1 loaf (change servings and units)

Ingredients

3/4 cup milk, plus an additional
2 tablespoons milk (1 1/4 cups)
1 1/2 teaspoons shortening (2 teaspoons)
1 1/3 cups whole wheat flour (2 cups)
2/3 cup bread flour (1 cup)
2 teaspoons brown sugar (1 tablespoon)
1/2 teaspoon salt (3/4 teaspoon)
1 teaspoon active dry yeast (1 teaspoon)

Directions

1
Add all ingredients to your bread machine in the order recommended by its manufacturer.
2
Use the whole wheat setting if available.

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Featured Reviews for This Recipe

From: IngridH

On Nov 7, 2009

Very Yummy! A slightly crisp crust and tender crumb make this a wonderful bread to eat. It has enough flavor to eat without anything on it, but I'm sure will make wonderful sandwiches. The only change I made was to substitute olive oil for the shortening. Definitely a make again!

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From: SoCalCookerGal

On Oct 22, 2009

After seeing all the photos in the swap I had to try this recipe. I have not used my BM in several years but now you all have inspired me to retrieve my BM from the back of my cupboard. I am so glad I did. This bread was very good. I made 2 loaves already! The 1st loaf I made in a loaf pan and I was not impressed with the shape from the loaf pan. Next loafIshaped and let it rise and baked on a baking sheet. This shape turned out better but I need to continue practicing my bread shaping skills. When I feel more confident I would like to try the Harvest Grain Blend with this recipe. Thanks for sharing this lovely bread recipe. Made for VIP Veg N Swap Fall 2009.

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From: Katzen

On Oct 3, 2009

Mersaydees!!! This is the most delicious bread!! I love so much that it is a smaller loaf, as well - perfect for the two of us. I did add my Harvest Grain Blend for Bread by doing a hot soak as you did recently when you reviewed it, and it worked out PERFECTLY! I have to say, when I saw the pic you posted on that review, I couldn't wait to make this bread! I added 3/4 cup of the grain mix to 1 cup of boiling water, and let it soak an hour before starting the loaf. I then subtracted the 1 cup water from the 1 1/4 cup water in the recipe, using 1/4 cup total, and did the same with the bread flour, subtracting the 3/4 cup of grain mix from the 1 cup of bread flour, using 1/4 cup total as I made the 1.5 lb loaf.) I also used olive oil instead of shortenting. This tasty bread will be made often in my home! It's about as close to perfection as I've ever had in homemade bread. Thank you so much for sharing the recipe, mersaydees! Made for Veggie Swap 15's VIP - mersaydees!

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From: Annacia

On Oct 13, 2009

Lovely, good for you, bread. I can never finish a loaf of bread before it starts growing cultures. I make buns that I can keep in the freezer to use as I need and that works perfectly for me. I got 8 beautiful buns (some larger and some smaller) out of the 2 lb amount. I've also made this as my choice for Mersaydees, Octobers VIP in the Vegetarian Swap.

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