Shredded Wheat Bread
Shredded Wheat Bread offers a hearty, slightly sweet flavor with the wholesome crunch of shredded wheat. Its rich molasses undertones and tender crumb make it perfect for breakfast or sandwiches. Suitable for bread lovers seeking a nutritious, homemade loaf with a classic taste.
Ingredients
Instructions
- Blend the yeast, shredded wheat, lukewarm water, and shortening together.
- Add the molasses to the mixture, then incorporate the remaining ingredients.
- Knead the dough for 5 minutes; let it rise until it is three times its original size.
- Knead the dough again, shape into loaves.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a deeper flavor, consider adding spices like cinnamon or nutmeg to the dough. If you don't have molasses, dark brown sugar can be a substitute, though it will slightly alter the taste. Make sure your water is lukewarm, as too hot can kill the yeast. A stand mixer can make kneading easier; just be careful not to over-knead.
Serving Suggestions
This shredded wheat bread pairs beautifully with a spread of butter or cream cheese and is excellent for breakfast or as a sandwich base. Try it alongside a bowl of Easy Fruit Salad for a refreshing meal. It also complements savory dishes like soups or stews, enhancing the overall flavor experience.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a resealable bag; it can last up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shredded Wheat Bread contains roughly 1021 calories, with 16g protein, 189g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (124% of the Daily Value), iron (96% of the Daily Value), and potassium (77% of the Daily Value). Note that it is relatively high in sodium, at 983mg per serving (43% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser bread. Start with a 50/50 mix of whole wheat and all-purpose to maintain texture while adding nutrition.
How can I tell when the dough has risen enough?
The dough should triple in size and feel airy and light. A good test is to gently poke the dough; if the indentation remains, it's ready for kneading again.
Can I add nuts or seeds to the bread?
Absolutely! Adding nuts like walnuts or seeds such as sunflower seeds can enhance the flavor and texture. Just fold them in gently during the final kneading stage for best 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).