Cornell Whole Wheat Bread
A hearty whole wheat bread with nutty flavors and added seeds, raisins, and molasses, perfect for wholesome sandwiches or toast, catering to health-conscious and flavor-seeking bakers.
Ingredients
Instructions
- Mix the whole wheat flour, nonfat dry milk, raw wheat germ, nutritional yeast, and salt; set aside.
- Add the sesame seed, pumpkin or sunflower seeds, raisins, and dry yeast; mix lightly with the dry ingredients.
- In a large bowl, combine the brown sugar, molasses, warm water, and egg.
- Mix or combine lightly.
- Gradually add the dry ingredients to the liquid mixture.
- Beat with a mixer as you add the dry ingredients until well combined.
- When the batter becomes too stiff, continue adding dry ingredients by hand, kneading until the dough is firm and elastic, working for at least 5 minutes.
- Turn the dough onto a floured board.
Tips & Substitutions
For a nuttier flavor, consider substituting half of the whole wheat flour with spelt flour. If you don't have nutritional yeast, you can replace it with grated Parmesan cheese for a different taste. Additionally, you can use honey instead of brown sugar for a touch of sweetness. Make sure your water is warm but not hot to avoid killing the yeast.
Serving Suggestions
This hearty whole wheat bread pairs beautifully with soups or stews, making it a great accompaniment to dishes like Ham And Swiss Casserole. Spread it with butter or your favorite jam for breakfast, or use it for sandwiches filled with fresh vegetables or deli meats. For a vegetarian option, enjoy it with hummus and sliced cucumbers.
Storage & Reheating
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 zip-top bag for up to 3 months. To reheat, simply toast slices or wrap the whole loaf in foil and warm it in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cornell Whole Wheat Bread contains roughly 2325 calories, with 91g protein, 157g carbohydrates, and 165g fat. It is an excellent source of protein (183% of the Daily Value), dietary fiber (157% of the Daily Value), and iron (151% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour provides a denser loaf with more fiber, while all-purpose flour will yield a lighter texture. You may need to adjust the liquid in the recipe since all-purpose flour absorbs less moisture.
How can I make this bread lighter and fluffier?
To achieve a lighter texture, consider adding an extra egg or using bread flour instead of whole wheat flour. You can also incorporate vital wheat gluten to enhance the elasticity of the dough. Additionally, kneading the dough for longer will help develop the gluten, resulting in a fluffier loaf.
Can I add other ingredients like nuts or seeds?
Absolutely! You can customize this bread by adding chopped nuts, such as walnuts or pecans, for added crunch. Seeds like chia or flaxseed can also be mixed in. Just be mindful of the total volume of dry ingredients to ensure the dough remains manageable.
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).