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100% Whole Wheat Bread Recipe # 116


Yield: 2 loaves
Prep Time: 30 minutes
Proof Time: 30 to 60 minutes
Bake Time: 35 to 45 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+. It's great for sandwiches!

8 to 8-1/2 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
2-1/2 teaspoons salt
2-2/3 cups water
2/3 cup milk
1/4 cup honey
1/4 cup Mazola® Vegetable Plus! Oil
1/2 cup wheat bran


Directions

Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120o to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in preheated 375oF oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: to test for doneness, internal temperature of bread should register 190oF in center of loaf.)



Nutritional Information: Per serving:
Serving size: 1 slice; (about 1/34 of recipe)
Serving weight: 2 ounces (56 g)
Calories 130; Total fat 2.5 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 180 mg; Carbohydrates 25 g;
Dietary fiber 4 g (2 g/oz); Sugars 2 g; Protein 5 g

 







  

 



 

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