Shaker Wheaten Bread
A hearty whole wheat bread with a tender crumb and subtle sweetness, perfect for wholesome sandwiches or toast, appealing to bread lovers and home bakers alike.
Ingredients
Instructions
- Scald the milk and add salt, butter, honey or maple syrup, and 3/4 cup of warm water. Stir well.
- Let the mixture cool to lukewarm.
- In the remaining 1/4 cup of warm water, dissolve the yeast.
- Add the dissolved yeast to the cooled milk mixture.
- Gradually add the sifted flour and knead into a smooth dough.
- Place the dough in a buttered bowl and brush the top with soft butter.
- Let rise until doubled in size.
- Knead the dough lightly and shape into a loaf in a buttered pan.
- Brush the top with soft butter again and let rise until doubled in size.
- Bake at 350°F for 50 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of regular milk. If you're out of honey or maple syrup, brown sugar can be a great substitute. Make sure the water used for dissolving the yeast is warm but not boiling, as high temperatures can kill the yeast. Kneading the dough thoroughly will help develop gluten, resulting in a better texture.
Serving Suggestions
This Shaker Wheaten Bread is perfect for breakfast with butter and jam or as a side to soups and salads. It pairs beautifully with Aunt Eliza'S Pound Cake for dessert. Try it toasted and topped with avocado or used for sandwiches. For a complete meal, serve alongside Euna'S Sweet Potato Casserole(Very Good!) or your favorite vegetarian recipes.
Storage & Reheating
Once cooled, wrap the Shaker Wheaten Bread tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days, or refrigerate for a week. For longer storage, slice the bread and freeze it in an airtight container. To reheat, wrap slices in foil and warm them in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shaker Wheaten Bread contains roughly 359 calories, with 1g protein, 44g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 610mg per serving (27% 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 cake yeast?
Yes, you can substitute instant yeast for cake yeast. Use about 2 1/4 teaspoons of instant yeast to replace one cake yeast. There's no need to dissolve instant yeast in water; simply mix it with the dry ingredients before adding the wet ingredients.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or insufficient warmth. Make sure your yeast is fresh and active. If your kitchen is cold, try placing the dough in a warm area, such as an oven with the light on, to encourage rising.
Can I add seeds or nuts to the dough?
Absolutely! Adding seeds like sunflower or pumpkin seeds, or chopped nuts can enhance flavor and texture. Just mix them in during the kneading process, and keep in mind that this may affect the baking time slightly.
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).