One Loaf Whole Wheat Bread
A hearty, wholesome whole wheat bread with a slightly sweet flavor, perfect for sandwiches or toast, suitable for health-conscious bakers and bread enthusiasts alike.
Ingredients
Instructions
- Dissolve the dry yeast in lukewarm water.
- Combine scalded milk, sugar, salt, honey or molasses, and melted margarine in a mixing bowl. Allow to cool slightly.
- Add the yeast mixture and whole wheat flour to the milk mixture. Beat well.
- Gradually add white flour to form a stiff dough. Knead until smooth and satiny.
- Place the dough in a greased bowl and let it rise until doubled in size.
- Punch down the risen dough and shape it into one loaf.
- Place the loaf in a greased bread pan and let it rise until doubled in size.
- Bake at 400°F (200°C) for 30 to 35 minutes until golden brown.
- Remove from oven, brush with melted margarine or butter, and let cool.
- Wrap cooled bread in aluminum foil and store or freeze as desired.
Tips & Substitutions
For a lighter texture, you can substitute half of the whole wheat flour with white flour. If you don't have honey or molasses, agave syrup or maple syrup can be used as alternatives. Make sure your milk is only scalded, not boiling, to avoid killing the yeast. For added flavor, consider including seeds like sunflower or sesame in the dough.
Serving Suggestions
This whole wheat bread is perfect for sandwiches or as a side with soups and salads. It pairs beautifully with Grandma Craine's Jello Salad for a light meal. For breakfast, serve it toasted with butter or jam. Consider making a hearty sandwich with leftovers from the Best Sabbath Meat Loaf for a satisfying lunch.
Storage & Reheating
Once cooled, wrap the bread tightly in aluminum foil or plastic wrap to keep it fresh. It can be stored at room temperature for up to three days. For longer storage, slice the bread and freeze it in a sealed bag. To reheat, simply toast slices or warm the whole loaf in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of One Loaf Whole Wheat Bread contains roughly 71 calories, with 2g protein, 11g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 728mg per serving (32% 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 whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but it may result in a denser loaf. A good balance is to use half whole wheat and half white flour to maintain a lighter texture while still enjoying the benefits of whole grains.
How do I know when the bread is fully baked?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be golden brown. If you have a thermometer, the internal temperature should reach about 190°F (88°C).
What can I add for extra flavor or nutrition?
You can add ingredients like nuts, seeds, or dried fruits to the dough for extra nutrition and flavor. Herbs like rosemary or thyme can also be mixed in for a savory touch. Just be mindful not to overload the dough, as it may affect the rise.
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).