Whole Wheat Loaves
Whole wheat loaves with a hearty flavor and wholesome texture, perfect for healthy sandwiches or toast, appealing to bread lovers seeking homemade, nutritious baked goods.
Ingredients
Instructions
- Sprinkle yeast on 1 1/2 cups lukewarm water; stir to dissolve. Add sifted plain flour, sugar, and salt; beat until batter is smooth.
- Cover and let rise in a warm place until light and bubbly.
- Combine 1/2 cup hot water, brown sugar, and shortening; cool to lukewarm.
- Add the brown sugar mixture to the yeast mixture; mix well.
- Add enough whole wheat flour to make a soft dough that leaves the side of the bowl.
- Turn out on a floured board and knead until smooth and satiny.
- Place dough in a lightly greased bowl; turn over to grease the top.
- Cover and let rise until doubled in size.
- Divide dough in half and shape into balls.
- Cover and let rest for 10 minutes.
- Shape each half into a loaf.
- Place in two greased 9 x 5 x 3-inch loaf pans.
- Let rise until doubled in size.
- Bake at 350°F (175°C) for 40 minutes or until loaves sound hollow when tapped.
- Remove from pans and brush tops with melted butter.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and active. If you don't have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Make sure to knead the dough until it is smooth and elastic, which helps develop the gluten for better rise. If you prefer a sweeter loaf, consider adding a touch of honey or maple syrup.
Serving Suggestions
Whole wheat loaves are delicious on their own or served with butter and jam for breakfast. They pair beautifully with hearty soups or stews, making them a great side. For a delightful sandwich, try them with roasted vegetables or turkey. Additionally, serve alongside a fresh salad or with a dip, like hummus, for a satisfying snack.
Storage & Reheating
Store leftover whole wheat loaves in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Loaves contains roughly 3097 calories, with 83g protein, 158g carbohydrates, and 255g fat. It is an excellent source of dietary fiber (191% of the Daily Value), protein (167% of the Daily Value), and iron (47% of the Daily Value), and a good source of calcium. 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will be different. Whole wheat adds nuttiness and density, while all-purpose will yield a lighter loaf. You may need to adjust the liquid slightly since whole wheat absorbs more moisture.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or a cold environment. Ensure your yeast is fresh and active by proofing it in warm water before mixing. If the kitchen is cool, find a warmer spot, such as near a preheated oven, to help the dough rise properly.
How can I tell when the bread is done baking?
The bread is done when it turns golden brown and sounds hollow when tapped on the bottom. Additionally, using a thermometer, the internal temperature should reach around 190°F (88°C) for fully baked loaves. Avoid underbaking to ensure a safe and tasty 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).