By steaming and stewing chicken thighs in the rice cooker instead of on the stove, my mom’s recipe produces soft, almost slow-cooked chicken with a comforting flavor. It takes some time to make, but not much effort. Any chicken cut can be used, although dark meats cook up especially tender. Enjoy with white rice when served!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 15 |
| Yield: | 2 – 8×4 inch loaves |
Ingredients
- 2 tablespoons white sugar
- 1 tablespoon active dry yeast
- ¾ cup warm water
- ¼ cup milk
- 1 tablespoon vegetable oil
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg, beaten
Instructions
- In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 8×4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 163 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This rose nicely and everything went very well. I am still not getting a really rounded top, but I do get a good tasting bread, with good consistency. This is ok and looks and smells heavenly, but I would have liked a bit more flavor.
Perfect! I got three small loaves from this recipe, which I think will be my go-to for whole wheat bread.
Didn’t rise for me. Had to use more yeast and water.
It tastes fine but it came out 1/3 of the size of my 8×4 loaf pan. Not really ‘whole wheat’ either.
I helped my step-sons (ages 13 and 8) make this today. We did double the recipe and used brown sugar. One loaf went flat a bit from the youngest unable to keep a finger out of it, but now he knows to really not to touch it next time. All in all, they had fun, feel proud, and now have healthier bread for sandwiches. Easy to make.
I madé the bread the first couple of times without any changes and was very pleased with the results. The third time I did this recipe I used only bread flour, and it came put fantastic! This is a nice and simple recipe to follow and adapt to your personal preferences. This is my new go to bread recipe!
just what I was looking for! a good, basic whole wheat bread. made 6 of the miniature loaves. very good
Don’t understand what I’m doing wrong but I can not get it to rise at all. Used a new yeast second time and nothing still. Doesn’t matter how long I leave it doesn’t rise.
The dough rise either before or after baking.
This bread is so good! I normally manage to mess up every loaf of bread I make, but this recipe turned out great. My husband is a brewer, so I added 1/4 cup of the spent grains from a recent brew, and then added a little more flour to make up for the added moisture. I didn’t have a bread pan so I just formed one large blob, but it still worked out well. I think this recipe is very adaptable and flexible. This bread is delicious! Next time, I will make multiple loaves. And Maybe let it rise a little bit longer, as I was a bit impatient this time! 🙂
I used 1 cup of whole wheat flour and only needed half a cup of all purpose flour. All other ingredients I used the same amount as the recipe. This gave me one small loaf in a 5X9 pan. I only needed 20 min at 400, so watch it carefully. Didn’t rise quite as much as I was hoping it would have in the oven. Taste was good, I would have rated it higher if the yield and baking time were more accurate.
I followed this recipe exactly as written except I substituted brown sugar for the white sugar, and I added 2 tablespoons of honey. I used all the flour and had a nice elastic-y ball. There was perhaps 1.5 tablespoons of flour that I could not work into the dough any further. I made only one loaf, with the one hour and 40 min total of rising. My pan was 9X5. The bread tastes awesome, especially since it is my first loaf. The only thing I am not sure about is if it was supposed to rise more. It makes quite a low loaf. Good for sandwiches the size of 1/2 of a normal sandwich… Which I don’t mind! I only had my loaf bake for about 20 minutes because at 15 minutes the top was a beautiful dark brown and I did not want it going any darker. I would love if I could figure out how to make this same loaf except have it rise to be the size of a normal loaf. Next time I will double the recipe and see what happens.
Quick and easy. I did a few changes. I used brown sugar instead and 1 tbsp of molasses.I also used instant yeast so I skipped step 1. The bread came out light and tasty.
I wanted to give this 5 stars but just can’t due to the fact that this does not make two loaves – only one! Also, this bread is bland – but that is okay with us because we want our bread to taste ‘healthy’ not sweet. Per the instructions, you are told to let rise in a warm place…hmmm…where? I decided to heat up the warming plate area on my stove and I placed the bowl on it covered with the damp towel. This worked well. On the second rise, I did the same thing. It never doubled, but rose enough for me to put in oven. If I did not put on the warming plate I don’t know if it would have rose properly. I will make this again as opposed to buying from the grocery store.
Amazing taste. If you want to make 2 big loaves make the servings 46, for one big loaf 23 servings. I got raves at Thanksgiving dinner on this bread. Absolutely amazing bread. Even my picky eater kiddos loved it.
Outstanding wheat bread. Like others I found out that the recipe only makes 1 loaf, so I doubled everything except the flour. I started with 2 cups of whole wheat and 2 cups of AP flour, then added just enough additional AP flour to get a fairly wet dough. I added 3 teaspoons of wheat gluten, used brown sugar instead of white, and added 2 tablespoons of dry Italian seasoning. I also warmed the milk for 30 seconds in the microwave before mixing. I mixed and kneaded in my Kitched Aid mixer with the dough hook. Unlike some reviews, I got good rises from both first and second rise. Added: I have eliminated the egg. I mix the dough a little bit wet and the bread has a wonderful soft texture that I love. I make 2 loaves every couple of weeks.
We tried for the second week in a row and the result was again disappointing: two very flat and dense loaves. We are using them for paninis, because the taste is not bad, but when we make bread at home, we expect them to rise, especially when we follow the recipe exactly and even left longer… but it never doubled the size. Not sure if I will give it another try.
A great bread! Threw everything into a bread machine and now have a new favorite recipe!
Very fluffy, light tasting wheat bread. Agree with other reviewers that this really only makes one loaf. I also had to have a longer second rising. I gave it an hour and probably could have done an hour-thirty. On the whole though, very easy recipe with a good result!
Yep, this is pretty simple, though I dislike the dryness.
Bc of the comments that this makes very small loaves, I doubled it. After glancing at the ingredients I realized why it makes small loaves. Most bread recipes call for approximately 3 to 3 1/2 cups of flour for one loaf of bread, so definitely double this recipe if you’re looking for more than one loaf of bread. Other than that issue, this is a nice, light, chewy, whole wheat loaf. I like it–great for sandwiches! Thanks for the recipe!