Hearty Whole Wheat Bread
Hearty whole wheat bread offers a robust flavor with hints of honey and wheat germ, perfect for wholesome sandwiches or toast. Its dense texture and rich taste make it ideal for bread lovers seeking a nutritious, homemade option that pairs well with soups and salads.
Ingredients
Instructions
- Soften yeast in lukewarm water with honey.
- Melt margarine in a saucepan.
- Cool the melted margarine slightly.
- When the yeast is bubbly, add 4 heaping cups of warm water, dry milk, salt, the melted margarine, bran, and wheat germ.
- Mix and add whole wheat flour and bread flour until the total flour weight approaches 5 pounds.
- Knead the dough well.
- Place the dough in a greased bowl and let it rise in a warm place.
Tips & Substitutions
To enhance flavor, consider adding herbs like rosemary or thyme to the dough. If you don't have margarine, unsalted butter can be a great substitute. For a nuttier taste, try incorporating seeds such as sunflower or pumpkin. Ensure the water is not too hot to preserve the yeast's efficacy. If you prefer a sweeter bread, increase the honey slightly.
Serving Suggestions
This hearty whole wheat bread is perfect for sandwiches or toasted with butter and jam. It pairs beautifully with Rosamarina Salad or Hawaiian Macaroni Salad for a satisfying meal. Serve alongside soups or stews for a comforting dinner. Consider making a bread bowl by hollowing out a round loaf for serving dips or chowders.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container or plastic bag at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer-safe bag. To reheat, wrap slices in foil and warm in the oven or use a toaster for individual servings.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Whole Wheat Bread contains roughly 1670 calories, with 9g protein, 85g carbohydrates, and 148g fat. It is an excellent source of iron (51% of the Daily Value), and a good source of protein and calcium. 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 bread flour?
Yes, you can substitute all-purpose flour for the bread flour, but the texture may be less chewy. Bread flour has a higher protein content, which helps develop gluten and gives the bread a better structure. If you use all-purpose flour, your bread may be denser.
How can I tell if my yeast is active?
To test if your yeast is active, mix it with lukewarm water and a bit of sugar. If it becomes frothy after about 5-10 minutes, your yeast is good to use. If there’s no froth, it may be expired, and you should start with fresh yeast for best results.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more whole wheat or bread flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can result in a dry loaf. Kneading can also help improve the texture.
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).