Sunday, January 27, 2008


I just calculated the nutrition information for my Best Ever Whole Wheat Bread. I was pleasantly surprised that it was much better than I thought! Take a look and give it a try.


5 1/2 c. Water
3/4 c. Oil
3/4 c. Honey
2 1/2 T. Yeast
7 c. Wheat Flour

1 1/2 T. Salt
5 - 8 c. Wheat Flour

Knead 10 minutes. Spray 4 loaf pans. Divide dough into 4 loaves. Put in pans. Cover with damp towel. Let rise 25 minutes. Place pans in cold oven. Turn to 350. Bake 35-40 minutes.

Nutrition Information:
4 Loaves, 16 slices/loaf. 125 cal, 3g fat, 166mg sodium, 3g fiber, 3g protein, 5% iron.

Sometimes I let the yeast sit before adding flour (I think this helps, but maybe not). I like softer crust, so I cool the bread on towels (for crispier crust, cool on racks). I wrap my bread tightly in bags to store (I think this keeps it more moist, but maybe not). I use it or freeze it (pre-sliced) right away. Baking or toasting to defrost slices maintains more of its original texture.

This is by far the least complicated 100% Whole Wheat Bread I have ever made, hands down (it's reminiscent of Great Harvest for me). I've added potato flakes, eggs, gluten, etc. but nothing beats the simplicity/taste of this one. Compare it and let me know if you've got a better one.

Oh, and thanks, Angie, for the recipe many loaves ago...


awcoburn said...

I love whole wheat bread. I never make it though unless I'm going over to someone else's house and I can leave it at their place so I don't eat the whole thing with some honey butter.
Anyway, update time
Starting: 230
Current (Jan 26, 2008): 222
Goal: 200 by March 31

Liza said...

I was just wanting to make some wheat bread and ground up a bunch of flour. I want to give it a try. A couple of questions. I have trouble making wheat bread that is chewy and and doesn't crumble. Do you have any problems with that? Have you ever tried making it without the oil? I want some now!

julie said...

I'm like Adam; I can't make bread because I'll end up eating the whole dang thing. But I would like to give your recipe a try. It looks different and yummy and anything that's reminiscent of Great Harvest has got to be good.

Diet Coke and Zingers said...

I'm so glad you posted this! I'm making it tomorrow!

KariAnn said...

Slice and freeze is my motto! It works very well -- even for me. I just have to figure out how NOT to eat the dough. Any suggestions for that one?

As for without oil, I've never tried it. I use good oils (olive, canola) and am not normally concerned with fat in my breads, (treats are another matter).

And yes, I have made bread that crumbles and I don't like it. This is why I wrap tightly just after the loaves are a little cool and sliced. I think it keeps the moisture in.

Also, the method of reheating plays a part as well. I find the bread is more moist when toasted (from frozen)or left out to defrost, not microwaved. The frozen slices are perfect for spreading thin layers of peanut butter and cutting into tiny cubes for Shelley because they don't crumble. I send them frozen in the kids' lunches and they thaw by lunch.

Last night Ham & Cheese, this morning Eggs & Toast -- I feel like I'm sneaking in something healthy every time they eat it!

I can't say enough about Whole Wheat Bread. It's so easy, cheap, and healthy there's no reason NOT to make it!