Whole Wheat Bread


Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 loafs


  • 2 cups warm water
  • ¼ cup honey
  • 3 cups Whole Wheat Flour
  • 4 tablespoons unsalted butter melted
  • 2 teaspoons salt
  • ¼ cup rye flour
  • 1 ½ tablespoons instant yeast
  • ½ cup toasted wheat germ
  • 2 ¾ cups all-purpose flour


  1. In the bowl mix the water, yeast, and salt honey, butter with a spatula. Mix in the rye flour, wheat germ, and 1 cup each of the whole-wheat and all-purpose flours.

  2. Add the remaining whole-wheat and all-purpose flours, knead until the dough is smooth and elastic. Transfer the dough to a lightly floured work surface. Knead so that the dough is soft and smooth.

  3. Place the dough in a lightly oiled large bowl, cover with towel wrap. Let rise for about 1 hour.

  4. Heat the oven to 375 degrees. Divide the dough into two equal pieces. roll the dough firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Place each cylinder of dough in a greased 9 by 5-inch loaf pan.

  5. Bake for 45 minutes. Transfer the bread immediately from the baking pans to wire racks; cool to room temperature.

Article Categories:
Side Dish

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