Whole Wheat Bread

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  • 2 1/2 cups unbleached flour
  • 1 package dry yeast
  • 1 1/2 cups milk
  • 1/2 cup water
  • 3 tablespoons margarine
  • 3 tablespoons dark brown sugar
  • 2 1/2 teaspoons salt
  • 2 1/2 cups whole white wheat flour


In large mixer bowl, combine unbleached flour and yeast. Heat milk, water, margarine, brown sugar, and salt to 115°. Add to flour mixture. Beat several minutes. Add whole wheat flour until dough cleans the bowl. Knead until smooth and elastic. Place in greased bowl. Cover and let rise until double in bulk. Punch down; divide in half. Cover and let rest for 10 minutes. Shape into loaves and put into 8- x 4-inch loaf pans. Cover and let rise to double. Bake for 25 to 30 minutes.
Provided by American White Wheat Producers Association

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