100% Whole Wheat Bread1
½ Carb Choices
2016 — ©
Sodium Per Recipe: 202 mg
Sodium Per Slice: 3.608 mg
Makes 56 Slices
This "fail-safe" whole wheat bread recipe is our very best effort to date. We think you'll love it. You can make it without sugar, but we do recommend a level tablespoon to help the yeast activate. One (1) level tablespoon of sugar contains 12.6 g of carbohydrates or in the case of this recipe .225 grams of carbs per slice. To help you compare that to "reality," one medium banana contains 27 grams of carbohydrates. In other words, one banana contains more carbs than two level tablespoons of sugar. If you want to make this bread without sugar, add 1 teaspoon of yeast to the recipe.
We used whole wheat from
"Wheat Montana, Farms & Bakery." We use the whole wheat that is "Prairie Gold Premium 100% Whole Wheat Flour." It is unbleached and it's white whole wheat. White and Red Whole Wheat have the same nutrients, but white whole wheat bakes better for bread loaves. Visit this page at
Amazon.com to find the Whole Wheat Flour we created and tested for this recipe.
2 cups warmed filtered water (105° F to 115° F) (trace)
2 large eggs (140 mg)
1 teaspoon vanilla extract (.378 mg)
2 tablespoons apple cider vinegar (1.49 mg)
½ cup expeller pressed canola oil (trace)
4½ cups whole wheat flour (27 mg)
1 tablespoon of white granulated sugar (trace)
2 tablespoons granulated Splenda or other sucralose (trace)
3 tablespoons vital wheat gluten (8.155 mg)
2 tablespoons granulated soy lecithin (trace)
2 tablespoon potato flour (11 mg)
2 tablespoons plus 1-teaspoon active dry bread machine yeast (14 mg)
Place ingredients into bread machine pan in order listed. Set for dough.
Prep while dough making is in process.
4 bread loaf pans with parchment paper, or two loaf pans and a baking sheet to make bread "rounds." Cover sheet with parchment paper or silicon sheets.
After dough cycle is finished, or when dough reaches lid of your machine, roll out onto lightly floured board and with a very sharp knife, slice into four sections.
Roll each piece into a smooth log that will fit into a loaf pan.
Place into parchment paper lined loaf pans, baste with light coat of nonfat milk, let rise in a warm place for about an hour or until it's at least double. We have seen it rise more, but don't wait too long to place into oven.
Set rack to low middle area of oven(s). Set a small aluminum pan with a half inch to an inch of water into oven off to the side or at the back.
Preheat oven to 375° F. When ready, set two loaves on rack apart from each other and bake for about 15 to 25 minutes (Our oven takes approximately 25 minutes). If loaf sounds hollow when you snap it with your fingers, it's done.
Remove and set onto rack to cool. Best not to slice the bread for the first fifteen to twenty minutes.
Repeat above baking for next loaf or loaves unless you have two ovens and are able to bake both batches set at the same time.
1To make this bread without sugar, add 2 tablespoons malted barley wheat and one teaspoon of yeast for a total of 2 tablespoons plus 2 teaspoons. Reduce Splenda by 1 tablespoon. (Splenda is included simply for a sweeter bread. You may also exclude it entirely.)
Nutritional Data Per Serving:
Protein: 2.139 g,
Carbohydrate: 7.862 g, ,
Dietary Fiber: 1.306, Total Sugars: .302 g, Total Fat: 2.824 g, Saturated Fat: .307 g, Monounsaturated Fat: 1.389 g, Polyunsaturated Fat: .872 g, Cholesterol: 7.554 mg, Trans Fatty Acids: .008 g,
Total Omega-3 FA: .386 g, Total Omega-6 FA: .363 g, Potassium: 56 m, Sodium: 3.608 mg, Vitamin K: 2.47 mcg
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