Wheat Bread(Two Loaves)
Warm, hearty wheat bread with a tender crumb and rich flavor, perfect for sandwiches or Toast. Its wholesome whole wheat and unbleached flours create a satisfying texture, while honey and cottage cheese add subtle sweetness and moisture. Ideal for bread lovers seeking homemade, nutritious loaves.
Ingredients
Instructions
- Heat water, cream-style cottage cheese, honey, and butter until the temperature reaches 120° to 130°.
- Lightly spoon flour into cups and level off.
- Combine warm liquid, 2 cups unbleached flour, sugar, salt, dry yeast, and egg in a large bowl; beat for 2 minutes at medium speed.
- By hand, stir in remaining flour to make a stiff dough.
- Knead dough on a well-floured surface until smooth and elastic, about 2 minutes.
- Place the dough in a greased bowl.
- Cover and let rise in a warm place until light and doubled in size, about 45 to 60 minutes.
- Grease two 9x5-inch loaf pans.
- Punch down the dough, divide and shape into two loaves.
- Place the loaves in the greased pans, cover, and let rise in a warm place until light and doubled in size, about 45 to 60 minutes.
- Heat oven to 350°F and bake the loaves for 40 to 50 minutes until deep golden brown and the loaves sound hollow when tapped.
- Remove the bread immediately from the pans.
Tips & Substitutions
For a lighter loaf, consider using bread flour instead of all-purpose flour. If you prefer a sweeter taste, you can increase the honey by a couple of tablespoons. To achieve a slightly nutty flavor, try adding a handful of seeds or nuts to the dough during the final mixing stage. Make sure to knead the dough well for optimal texture.
Serving Suggestions
This wheat bread pairs perfectly with soups or stews for a hearty meal. Serve it warm with butter, or use it for sandwiches filled with your favorite ingredients. For a delightful breakfast, try it toasted with a smear of cream cheese and a drizzle of honey. It also complements well with dishes like Broccoli, Cauliflower, Carrot Casserole.
Storage & Reheating
Store leftover bread at room temperature in a breadbox or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. To reheat, simply toast slices or wrap the whole loaf in foil and warm it in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat Bread(Two Loaves) contains roughly 3419 calories, with 63g protein, 294g carbohydrates, and 222g fat. It is an excellent source of protein (126% of the Daily Value), iron (69% of the Daily Value), and calcium (45% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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. It's often best to use a mix of both to achieve the desired texture. If using only whole wheat flour, you may need to adjust the liquid slightly due to its higher absorbency.
How do I know when the bread is done baking?
The bread is done baking when it turns a deep golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F to 200°F is ideal. If you have a kitchen thermometer, this is a reliable way to ensure it’s fully cooked.
What can I do with stale bread?
Stale bread can be transformed into delicious croutons, bread pudding, or breadcrumbs. Cut it into cubes, toss with olive oil and seasoning, and bake for croutons. For bread pudding, use a recipe like Fresh Peach Bread Pudding to give new life to your leftover bread.
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).