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Crusty Brown Wheat Bread

Cool.Cook's picture
  Cornmeal 1 Tablespoon
  Whole wheat flour 3 Cup (48 tbs)
  Quick oats 1⁄4 Cup (4 tbs)
  Wheat germ 1 Tablespoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Whole milk 1 1⁄4 Cup (20 tbs)
  White distilled vinegar 1⁄4 Cup (4 tbs)

Preheat oven to 425°.
Sprinkle cornmeal generously over the bottom of an 8" iron skillet or metal pie pan.
In a large bowl stir together dry ingredients.
Pour milk into a small bowl. Pour vinegar into milk. Do not stir. Let stand for 2 minutes.
Pour liquid combination into dry ingredients and mix together with a wooden spoon. When well combined, form into a ball. Place ball in the center of the prepared skillet and flatten ball to a 7" round.
Using a sharp knife cut a deep cross from side to side in the top of the dough.
Bake at 425° for approximately 40 minutes. Bread should be brown and hollow sounding when tapped. Remove from oven and cool slightly before cutting into wedges and serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1726 Calories from Fat 179

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 28.2 mg9.4%

Sodium 2815.3 mg117.3%

Total Carbohydrates 339 g113.2%

Dietary Fiber 53.7 g214.7%

Sugars 16.6 g

Protein 72 g143.4%

Vitamin A 6.5% Vitamin C

Calcium 84.7% Iron 100.1%

*Based on a 2000 Calorie diet

Crusty Brown Wheat Bread Recipe