Faith Drobish'S Whole Wheat Bread
A hearty whole wheat bread with natural sweetness from honey, ideal for healthy breakfasts or sandwiches, suitable for those seeking wholesome, homemade baked goods.
Ingredients
Instructions
- Dissolve yeast in warm water; add honey, cooled milk, salad oil, and salt.
- Add whole wheat flour gradually; knead the dough for 15 minutes.
- Let the dough rise for 1 1/2 to 2 hours until doubled in size.
- Punch down the dough; shape into 2 loaves.
- Let the loaves rise for 1 to 1 1/2 hours until puffy.
- Bake at 375°F (190°C) for 45 minutes until golden brown.
Tips & Substitutions
To achieve the best texture, ensure your water is warm but not hot, as too much heat can kill the yeast. If you need a sweeter bread, consider adding more honey or using a mix of whole wheat and all-purpose flour. For a nutty flavor, add sunflower seeds or walnuts to the dough. Keep in mind that rising times can vary based on room temperature.
Serving Suggestions
This whole wheat bread is perfect for sandwiches or served alongside soups and stews. It pairs beautifully with Joanna'S Favorite Chicken Noodles for a comforting meal. For breakfast, enjoy with butter and jam or toasted with avocado. You can also slice it thickly for hearty French toast or use it in your favorite bread pudding recipes.
Storage & Reheating
Store the bread in a cool, dry place, wrapped in plastic wrap or in a bread box to maintain freshness. If you have leftovers, slice and freeze them in an airtight container, making it easy to toast individual pieces as needed. To reheat, wrap in foil and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Faith Drobish'S Whole Wheat Bread contains roughly 988 calories, with 28g protein, 161g carbohydrates, and 26g fat. It is an excellent source of iron (79% of the Daily Value), calcium (62% of the Daily Value), and protein (56% of the Daily Value), and a good source of vitamin D. 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, but it may alter the bread's texture and taste. Whole wheat flour provides a denser and nuttier flavor. If you want a lighter loaf, consider using a mix of both flours.
What should I do if my dough isn't rising?
If your dough isn't rising, check the temperature of the water used to activate the yeast; it should be warm but not hot. Additionally, ensure your yeast is fresh and active. If the kitchen is cool, try placing the dough in a warmer area or using a proofing box.
How can I make this bread more flavorful?
To enhance the flavor, consider adding herbs like rosemary or thyme, or spices such as cinnamon or nutmeg. You can also incorporate mix-ins like dried fruits, seeds, or nuts for added texture and taste.
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).