Country Wheat Bread

Yield: 34 (1/2-inch) slices.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 32%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.3g
  • Carbohydrate: 20.5g
  • Fiber: 0.0g
  • Cholesterol: 29mg
  • Iron: 0.0mg
  • Sodium: 85mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Combine first 3 ingredients; stir well. Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Country Wheat Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy