Laurie'S Whole Wheat Bread
A hearty whole wheat bread with rich molasses flavor, perfect for wholesome sandwiches or toast, suitable for bakers seeking a nutritious homemade bread.
Ingredients
Instructions
- Combine warm water, molasses, and dry yeast in a large bowl; let stand for 5 minutes.
- Add oil and 4 cups of whole wheat flour; beat about 110 strokes.
- Add enough white flour to make a stiff dough.
- Knead until smooth and elastic.
- Let the dough rise until doubled in size.
- Punch down the dough, cover, and let it rise again.
- Form into 3 loaves and place in well-greased bread pans.
- Bake at 350°F (175°C) for about 50 minutes.
Tips & Substitutions
For a slightly sweeter bread, use the full 1/2 cup of molasses. If you want a lighter loaf, you can substitute half of the whole wheat flour with all-purpose flour. Make sure the water is warm but not hot, as too much heat can kill the yeast. If you don't have oil, melted butter can be used instead to add richness.
Serving Suggestions
This whole wheat bread is perfect for sandwiches or toasted with butter. It pairs beautifully with Coleslaw Parfait Salad for a refreshing meal. Serve it alongside soups or stews, or use it to make French toast for breakfast. It also complements Jane Brown'S Ham Fruit Sauce for a delightful brunch option.
Storage & Reheating
Store the baked loaves in a cool, dry place, wrapped in plastic wrap or in a bread bag to maintain freshness. For longer storage, slice the bread and freeze it in airtight bags. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes for soft, fresh-tasting bread.
Nutrition & Diet Analysis (per serving)
Each serving of Laurie'S Whole Wheat Bread contains roughly 3399 calories, with 50g protein, 378g carbohydrates, and 186g fat. It is an excellent source of iron (135% of the Daily Value), protein (100% of the Daily Value), and dietary fiber (27% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% 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 instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast without adjusting the amount. Just mix it directly with the flour instead of activating it in water. This can save you a step in the process.
What can I add to enhance the flavor of the bread?
Consider adding seeds like sunflower or flaxseed for added nutrition and crunch. You can also mix in herbs like rosemary or garlic powder for a savory twist, or cinnamon and raisins for a sweet version.
How do I know when the 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 to check; it should read about 190°F when fully baked.
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).