Low Fat Whole Wheat Bread
A hearty, low-fat whole wheat bread with rich molasses flavor, perfect for healthy sandwiches or toast, suitable for those seeking nutritious, whole grain options.
Ingredients
Instructions
- Stir the yeast in the 1/4 cup lukewarm water and let it stand for 5 minutes to dissolve.
- Mix the milk, molasses, and salt in a large mixing bowl.
- Add the dissolved yeast and flour to the mixture and beat well.
- Cover the mixture with a clean towel and let it rise in a warm place until doubled in size.
- Beat again briefly and put the mixture into a vegetable-sprayed loaf pan.
- Cover and let rise until just less than double in size.
- Preheat the oven to 375°F (190°C).
- Bake the bread for about 45 minutes.
- Remove from the pan and cool before slicing.
Tips & Substitutions
For a lighter loaf, consider replacing half of the whole wheat flour with all-purpose flour. Ensure your yeast is fresh for the best rise. If you prefer a sweeter bread, you can add a tablespoon of honey or sugar. Allow the bread to rise in a warm environment; placing it near a preheating oven works well. For added flavor, try incorporating herbs or spices.
Serving Suggestions
This low fat whole wheat bread is perfect for sandwiches or as a side with soups and salads. It pairs beautifully with Hasty Hash Brown Frittata for a hearty breakfast. Consider spreading it with avocado or using it to make French toast. Serve it alongside an Asparagus Plate for a nutritious meal, or enjoy it with a drizzle of olive oil and balsamic vinegar.
Storage & Reheating
To store your low fat whole wheat bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight container for up to three months. To reheat, toast slices directly from the freezer or warm the whole loaf in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Low Fat Whole Wheat Bread contains roughly 83 calories, with 5g protein, 16g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1037mg per serving (45% 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 a different type of flour in this recipe?
Yes, you can substitute part of the whole wheat flour with all-purpose flour for a lighter texture. However, keep in mind that using entirely all-purpose flour will change the nutritional profile and texture of the bread.
How can I tell when the bread is done baking?
The bread is done when it's golden brown on top and sounds hollow when tapped on the bottom. Using an instant-read thermometer, the internal temperature should reach around 190°F (88°C) for fully baked bread.
What can I do if my dough doesn't rise?
If your dough doesn't rise, check the freshness of your yeast; expired yeast won't work. Ensure that the environment is warm enough for rising; if it's too cold, try placing the dough in a turned-off oven with the light on to provide warmth.
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).