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Phyllis's Whole Wheat Bread

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  Warm water 6 Tablespoon
  Sugar 1 Tablespoon
  Dry yeast 3
  Hot water 4 Cup (64 tbs)
  Oil 6 Tablespoon
  Sugar/Honey / molasses 3 Tablespoon
  Salt 5 Teaspoon
  Whole wheat flour 12 Cup (192 tbs)

Combine warm water and sugar; gently stir in yeast. Set aside. In a large container or bread mixer, combine hot water, oil, sugar, salt, and 6 cups flour. Beat with a wooden spoon. Mix in yeast mixture and remaining flour. Knead in bread mixer 10 minutes, or by hand until smooth and elastic. Cover and let rise in warm place until double in bulk, about 1 hour. Punch down. Let stand 30 minutes. Divide dough into 5 equal parts; shape and place in greased loaf pans. Cover with waxed paper and let stand for another 30 minutes. Remove to oven and bake about 30 minutes or until browned and crusty. Turn onto cooling racks; brush tops with melted butter, if a soft crust is desired. This dough makes delicious hot rolls. Use any quantity desired and shape into pan rolls, Parker House, crescent, or as desired. For extra nutrition, add 1 '1/3cups instant nonfat dry milk to hot water.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 912 Calories from Fat 150

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1404.4 mg58.5%

Total Carbohydrates 172 g57.2%

Dietary Fiber 27.8 g111.4%

Sugars 9.5 g

Protein 32 g63.5%

Vitamin A 0.4% Vitamin C 0.02%

Calcium 8.3% Iron 51%

*Based on a 2000 Calorie diet

Phyllis's Whole Wheat Bread Recipe