Best Of Show Whole Wheat Bread
A hearty whole wheat bread with a nutty flavor and tender crumb, perfect for healthy sandwiches or toast, appealing to bread lovers seeking wholesome baked goods.
Ingredients
Instructions
- Dissolve yeast in 1/4 cup warm water.
- Combine canned evaporated milk and 2 cups warm water.
- Add honey, salad oil, and salt to the milk and water mixture.
- In a large bowl, put about 6 cups of whole wheat flour.
- Add the yeast mixture and the milk mixture to the flour.
- Beat thoroughly until well combined.
- Add the remaining flour gradually and knead the dough.
- Place the dough in a greased bowl.
- Cover and let rise until doubled in size.
- Turn the dough onto a floured board and divide in half.
- Knead each piece a minute or two, then place in greased pans.
- Brush oil over the tops of the loaves.
- Let rise until doubled in size again.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
To enhance the flavor, consider adding seeds like sesame or pumpkin along with the sunflower seeds. If you don’t have evaporated milk, whole milk or a milk alternative can work as a substitute. Make sure the water is warm, but not hot, to ensure the yeast activates properly. Knead the dough until it's smooth and elastic for the best texture.
Serving Suggestions
This whole wheat bread pairs beautifully with soups and salads or can be toasted for breakfast with butter and jam. For a delightful snack, serve it alongside a slice of The Best Lemon Chess Pie for a sweet finish. Consider making sandwiches using this bread for a hearty lunch option.
Storage & Reheating
Once cooled, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer bag. To reheat, wrap the slices in foil and warm them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Best Of Show Whole Wheat Bread contains roughly 172 calories, with 6g protein, 19g carbohydrates, and 9g fat. It is a good source of protein (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but the texture and flavor will differ. Whole wheat flour adds a nutty taste and denser texture, while all-purpose will yield a lighter loaf. If using all-purpose, you may need to adjust the liquid slightly as it absorbs differently.
How can I tell if my bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F to 200°F for fully baked bread.
Can I add ingredients like nuts or dried fruits?
Absolutely! You can mix in nuts, such as walnuts or pecans, or dried fruits like raisins or cranberries. Just be sure to adjust the flour slightly if adding a significant amount of extra ingredients to maintain the dough's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).