Country Wheat Bread

Oxmoor House
34 (1/2-inch) slices.


+ Add To Shopping List
2 cups stone-ground whole wheat flour
1 teaspoon salt
2 packages active dry yeast
2 cups whole milk
1/2 cup unsalted butter
1/2 cup molasses
3 eggs
1/2 cup toasted wheat germ
1/2 cup unprocessed wheat bran
3 1/4 cups bread flour
2 tablespoons bread flour, divided
2 teaspoons vegetable oil, divided


Cook: 35 Minutes

Combine first 3 ingredients; stir well. Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°.

Add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Add molasses and eggs; beat 2 minutes at medium speed. Gradually add wheat germ, wheat bran, and enough of the 3 1/4 cups bread flour to make a soft dough.

Sprinkle 1 tablespoon bread flour over work surface. Turn dough out onto surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; divide in half. Sprinkle 1 1/2 teaspoons bread flour over work surface. Turn 1 portion of dough out onto surface; roll into a 14- x 7-inch rectangle. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in a greased 8 1/2- x 4 1/2- x 3-inch loafpan. Brush with 1 teaspoon oil. Repeat procedure with remaining bread flour, dough, and oil.

Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.) Remove from pans immediately; cool on wire racks.

Created date

August 2009

Nutritional Information

Calories 140
Caloriesfromfat 32 %
Fat 4.9 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 20.5 g
Fiber 0.0 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 85 mg
Calcium 0.0 mg