Gerald Warmouth'S Easy Whole Wheat Bread
Gerald Warmouth's Easy Whole Wheat Bread offers a hearty, wholesome loaf with rich molasses flavor and a tender crumb, making it perfect for wholesome sandwiches or toast. Its natural ingredients and simple process suit both novice bakers and seasoned bread enthusiasts seeking a nutritious homemade option.
Ingredients
Instructions
- In a blender, blend 2 cups of warm water and 2 packages of dry yeast.
- Let stand for about 4 to 5 minutes to dissolve the yeast.
- Add 1/3 cup of oil, 1/2 cup of molasses, and 2 teaspoons of salt to the yeast mixture.
- In a large mixing bowl, combine 4 1/2 cups of whole wheat flour and 4 cups of plain flour.
- Gradually add the wet ingredients to the dry ingredients, mixing well to form a dough.
- Knead the dough until smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Punch down the dough and shape it into loaves.
- Place the loaves into greased bread pans and let rise until nearly doubled, about 30-45 minutes.
- Bake in a preheated oven at 375°F (190°C) for 35 minutes or until golden brown.
- Remove from oven, cool slightly, then remove from pans and cool on wire racks before slicing.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with all-purpose flour. You can also add seeds like flax or sunflower for extra nutrition. If you find the dough too sticky, sprinkle in a little more flour during kneading. Ensure your yeast is fresh for optimal rising; proof it in warm water before starting.
Serving Suggestions
Serve this hearty whole wheat bread with butter or your favorite jam for breakfast. It pairs beautifully with Shrimp And Crab Salad for a light lunch. Toast slices for sandwiches or enjoy as a side with soups and salads. For a fun twist, try using it to make mini sandwiches or sliders.
Storage & Reheating
Store any leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer-safe bag. To reheat, toast slices directly from frozen or wrap the whole loaf in foil and warm it in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Gerald Warmouth'S Easy Whole Wheat Bread contains roughly 1151 calories, with 15g protein, 159g carbohydrates, and 51g fat. It is an excellent source of iron (62% of the Daily Value), calcium (35% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 911mg per serving (40% 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 honey instead of molasses?
Yes, you can substitute honey for molasses in this recipe. However, honey will give a slightly different flavor and sweetness level, so you may want to adjust the quantity according to your taste. Start with the same amount and tweak as needed.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh and proofed correctly. Try placing the dough in a warmer area, like an oven with the light on, to encourage rising. If all else fails, it may need to be restarted with fresh ingredients.
How can I tell when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should reach around 190°F (88°C). If uncertain, err on the side of baking a little longer to ensure it's cooked through.
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).