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Nutrition Facts
Serving Size 1 Loaves 826g Recipe makes 2 Loaves) The following items or measurements are not included below: dough enhancer
Calories 1948
Calories from Fat 399		(20%)
Amount Per Serving		%DV
	Total Fat 44.4g	68%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 27.5g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2361mg		98%
Potassium 1971mg		56%
Total Carbohydrate 355.9g		118%
	Dietary Fiber 53.9g	215%
	Sugars 48.1g
Protein 62.3g		124%
how is this calculated?

Whole Wheat Bread

Recipe #397342 | 30 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: 3boys-and-me
Nov 2, 2009

This is the easiest bread I have ever made and the texture is perfect. If you don't like all wheat you can add half white bread flour and half wheat. I grind my own wheat but store bought wheat flour will work to.

2 Loaves (change servings and units)

Ingredients

7-8 cups whole wheat flour
1 tablespoon dough enhancer or vital gluten
2 tablespoons instant yeast
2 teaspoons salt
2 1/2 cups warm water
1/3 cup olive oil
1/3 cup honey

Directions

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1. Combine the warm water, yeast, and two cups of fresh whole wheat.
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flour in a large mixing bowl. Allow to sponge (just let it sit and it will bubble up and look kind of like a sponge) for 15 minutes. Add the honey, oil, Dough Enhancer, salt, and 4-5 cups additional flour until.
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the dough is stiff and cleans the side of the bowl.
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2. I make this in my kitchen aide mixer and mix on speed 4 for 7 minutes for the kneading or you can do the following:
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With oil on hands, remove the dough from the mixing bowl and place.
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on oiled surface. Knead the bread by hand 800 strokes or 20 minutes.
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It should be very smooth and elastic with small bubbles or blisters.
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beneath the surface of the dough. Be sure to add the minimum amount of.
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flour to keep the dough soft and pliable. The sponging of dough.
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eliminates the need for two risings by shortening the rising time.
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3. Shape into loaves. Roll dough out two times the length and one times.
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the width of your bread pan. Starting at one end, roll the dough, sealing.
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each roll with fingers. Place in pans previously well greased with.
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cooking spray or hard shortening. Allow to rise in a slightly warmed.
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oven (84° to 88° F.) or other warm place until doubled in size (about 30-45 minutes).
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4. Bake loaves 25-30 minutes in a 350°F oven. Bread is.
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cooked through when it sounds hollow when tapped on the bottom, and.
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when the top and sides are a golden brown color. When loaves are done,.
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immediately remove from pans and let cool on a wire rack. Placing the.
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bread on its side may help to reduce the risk of falling. Allow to cool.
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thoroughly before placing in plastic bags or the bread will sweat.