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.
BEST EVER WHOLE WHEAT BREAD
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.
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...