You are here

Whole Wheat Bread

WholeFood.Chef's picture
  Dry yeast 2 Tablespoon
  Warm water 3 Cup (48 tbs)
  Unrefined corn germ oil 1⁄2 Cup (8 tbs)
  Unsulfured molasses 1⁄2 Cup (8 tbs)
  Sea salt 2 Teaspoon
  Egg 1
  Whole wheat flour 8 Cup (128 tbs)

Sprinkle yeast into warm water and stir until dissolved.
Add the oil, molasses, salt, and egg.
Blend well.
Add half the flour and beat with a wooden spoon until smooth.
Work the remaining flour in with the hands.
Turn dough out onto a lightly floured board and knead until smooth and elastic.
Place in an oiled bowl and turn to oil all sides of the dough.
Cover with wax paper and a tea towel.
Set in a warm place, free from drafts, until double in bulk, about 1 hour or longer.
Punch down.
Divide the dough into thirds and shape into loaves.
Place in well-oiled pans and let rise in a warm place until nearly double in bulk.
Bake 15 minutes at 400 Degree.
Remove immediately from pans and set on racks to cool.
To Freeze: Place pan with shaped loaf in a freezer bag and seal.
This dough is excellent for freezing.
It will keep in the freezer up to 4 weeks, but it is best if baked within 2 weeks.
To Bake Frozen Dough: Remove from freezer and unwrap.
Place in a 250 Degree oven for 45 minutes or until dough is double in bulk.
Raise temperature to 400 Degree and bake for 35 minutes.
Remove from pan and set on rack to cool.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5186 Calories from Fat 1233

% Daily Value*

Total Fat 140 g216.1%

Saturated Fat 14.3 g71.5%

Trans Fat 0.4 g

Cholesterol 211.5 mg70.5%

Sodium 3307.6 mg137.8%

Total Carbohydrates 893 g297.5%

Dietary Fiber 133.2 g532.7%

Sugars 98.1 g

Protein 160 g320.5%

Vitamin A 6.7% Vitamin C 0.15%

Calcium 76.6% Iron 301.1%

*Based on a 2000 Calorie diet

Whole Wheat Bread Recipe