Wheat Bread
Warm, hearty wheat bread with nutty flavor and fluffy texture, perfect for breakfast or sandwiches, suited for bread lovers and home bakers seeking homemade comfort.
Ingredients
Instructions
- Scald the milk.
- While the milk is cooling, add sugar, salt, and shortening to the milk.
- Add yeast to 1/2 cup warm water (115°F), let stand a few minutes, then add to the milk mixture.
- Add dry milk, wheat germ, molasses, 4 cups water, and wheat flour; mix well.
- Let this mixture rise until double in size, looking bubbly and spongy.
- Add white flour and stir in well.
- Knead the dough thoroughly.
- Let the dough rise once more, then form into loaves and place in greased pans.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For the best results, ensure your milk is scalded and cooled to room temperature before adding other ingredients. If you don't have dry milk, you can use regular milk instead, adjusting the liquid content accordingly. If you prefer a nuttier flavor, consider substituting half of the white flour with whole wheat flour. This bread is perfect for sandwiches or toast.
Serving Suggestions
Wheat bread is delightful when served warm with butter, honey, or jam. It pairs beautifully with soups and salads, making it a versatile addition to any meal. Try it alongside dishes like Evelyn'S Cornbread for a comforting dinner. For breakfast, serve it with eggs or make a hearty sandwich with your favorite fillings.
Storage & Reheating
Store leftover wheat bread in a cool, dry place, wrapped in plastic wrap or in a bread box to keep it fresh. For longer storage, slice the bread and freeze it in an airtight bag. To reheat, simply toast slices directly from the freezer or warm the whole loaf in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat Bread contains roughly 2529 calories, with 55g protein, 407g carbohydrates, and 73g fat. It is an excellent source of iron (140% of the Daily Value), protein (111% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1868mg per serving (81% 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 substitute whole wheat flour for white flour. However, you may need to adjust the liquid content slightly, as whole wheat flour absorbs more moisture. Start with a 50/50 mix of whole wheat and white flour for a lighter texture.
How do I know when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should reach around 190°F to 200°F when fully baked.
Can I add nuts or seeds to this recipe?
Absolutely! Adding nuts or seeds can enhance the flavor and texture of your wheat bread. Consider incorporating sunflower seeds, walnuts, or flaxseeds. Just keep in mind that this may slightly affect the dough's consistency.
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).