Wheat-Lover's Bread

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


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2 cups stone-ground whole wheat flour
1/2 teaspoon salt
2 packages active dry yeast
2 cups very warm water (120° to 130°)
1/4 cup molasses
2 tablespoons vegetable oil
1/2 cup toasted wheat germ
1/2 cup unprocessed wheat bran
1 1/2 cups bread flour
3 tablespoons bread flour, divided
Vegetable cooking spray


Cook: 35 Minutes

Combine first 3 ingredients; stir well. Add warm water to flour mixture, beating well at low speed of an electric mixer. Add molasses and oil; beat 2 minutes at medium speed. Gradually add wheat germ, wheat bran, and enough of the 1 1/2 cups bread flour to make a soft dough.

Sprinkle 2 tablespoons bread flour over work surface. Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 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 an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Repeat procedure with remaining bread flour and dough.

Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire racks.

Created date

August 2009

Nutritional Information

Calories 71
Caloriesfromfat 16 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 13.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 36 mg
Calcium 0.0 mg