Rich Whole Wheat Bread
A hearty, wholesome whole wheat bread with rich flavor and dense texture, perfect for healthy sandwiches or toast, suitable for bread enthusiasts and home bakers alike.
Ingredients
Instructions
- Into a large mixing bowl, measure the yeast and sea salt.
- Measure the oil and honey into a cup and stir into the dry yeast and salt.
- Add the water and stir.
- Mix in the milk powder.
- Add the 2 cups of whole wheat flour and stir until fairly smooth.
- Stir in the eggs.
- Add 5 cups of the remaining whole wheat flour, 2 cups at a time.
- Sprinkle the eighth cup of flour over the kneading board and scrape the batter onto the board.
- Knead in the flour.
- Add as much of the ninth cup as necessary to stop the dough from sticking.
- Knead the dough for another 10 to 15 minutes.
- Oil the ball of dough in the bowl.
- Cover with a clean, wet towel and let it rise in a very warm, draft-free place.
- Perform a finger test to check if risen.
- Punch down the dough and shape into 3 loaves.
- At this point, add any seeds, fruits, or nuts if desired.
- Grease three 8½ x 4½ x 2½-inch baking pans with butter or margarine.
- Place the loaves into the pans.
- Cover again with a wet towel and let rise in a very warm place.
- Bake for about 40 minutes at 350° to 375° Fahrenheit.
- Cool on a wire rack.
- Eat hot, but leftovers will keep.
Tips & Substitutions
For a richer flavor, consider replacing some of the honey with maple syrup or brown sugar. You can also substitute half of the whole wheat flour with all-purpose flour for a lighter texture. If you prefer a softer crust, brush the loaves with melted butter right after baking. Make sure the water is hot but not boiling to activate the yeast properly.
Serving Suggestions
Serve this delicious Rich Whole Wheat Bread warm with butter or your favorite jam. It pairs beautifully with Broccoli Cauliflower Carrot Salad for a wholesome meal. Consider using it for sandwiches, or enjoy it alongside soups and stews. For a sweet treat, try making Chocolate Raisin Bread "Pudding" with leftover slices.
Storage & Reheating
Once cooled, store the bread in a plastic bag at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze. To reheat, simply place slices in a toaster or wrap a whole loaf in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Whole Wheat Bread contains roughly 1382 calories, with 11g protein, 164g carbohydrates, and 82g fat. It is an excellent source of vitamin A (138% of the Daily Value), protein (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2673mg per serving (116% 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 active dry yeast for this recipe?
Yes, you can use instant yeast instead of active dry yeast. Just combine it with the flour instead of activating it in water first. The dough may rise slightly faster, so keep an eye on the rising times.
What can I add to the dough for extra flavor or nutrition?
You can add seeds like flaxseeds or sunflower seeds, or even nuts such as walnuts or pecans for added crunch. Dried fruits like cranberries or raisins also work well and can add a hint of sweetness to the bread.
How can I tell when the bread is done baking?
The bread is done baking when it has a golden brown crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F is also a good indicator. If you have a thermometer, checking the temperature can ensure perfect results.
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).