Nothing smells better than freshly baked bread, and this substantial loaf pairs well with sauerkraut, Swiss cheese, mustard, and corned meat.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 to 1 – pound loaf |
Ingredients
- ¾ cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon powdered egg substitute (Optional)
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup bread flour
- 1 cup whole wheat flour
- 1 teaspoon rapid rise yeast
Instructions
- Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
- After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
Reviews
This was a great little loaf. I omitted the powdered egg because I don’t have it on hand. Used my bread machine to mix and rise the dough. Cooked it in a loaf pan on 350 for about 30 minutes. Internal temp got up to 205. Will definitely use this recipe again since we have a small family and homemade bread tends to go stale faster, it’s nice to have just a small loaf.
This was fantastic. I did not have egg powder, so did not opt for it, but otherwise followed recipe using the machine dough cycle, then worked the dough for a minute, shaped, let rise for about an hour in a small bread pan and baked at 350 for 20 minutes, checked it, baked for 5 minutes more and it was perfect.
Don’t have a bread machine, so I baked it in the oven at 350 degrees for 30 minutes. Came out great!
Easy to follow directions and the bread came out great. I haven’t used my bread maker in years and was afraid to use it. I had lost the manual. This recipe explained everything and was easy to follow
I use less sugar and add 1 tablespoon gluten when I have only all purpose flour. I double the recipe and use the dough cycle, then bake in a regular pan with dough to spare for some buns. Best bread recipe I have found so far.
The taste was very good but the loaf was very small. In the future I will probably double the ingredients. It was surprisingly moist for a whole wheat bread and my husband says it is divine when toasted.
I made a few substitutions. I am on a low sodium low carb diet so…..I used 1 tablespoon organic sugar and 1 tablespoon molasses, 1/4 teaspoon light salt. It turns out well, a little bland but such is the life of low sodium low carb. It is moist and rises well. Definitely my go to recipe for my bread. I even use it for pizza dough and add pizza seasoning when I mix the dough.
Good loaf of bread. The bread had the perfect amount of moisture so it wasn’t damp but did not leave your mouth dry. Was a small recipe too so it allowed the bread to fit nicely in the toaster. I have since converted it over to my stand mixer and it still works good
Make this using a kitchenAid, into 3 long baguettes, baked at 350 degrees for 20 min. Came out soft and tasty, with the consistency of sandwich bread.
We absolutely love this bread! It’s always so light and airy. Better than any other white wheat bread I’ve ever tried to make in my bread machine.
I don’t have a bread machine so I put the bread dough in my Ninja blender with the dough hook and kneaded for 8 minutes. Turned it onto a pastry board and kneaded it until it was smooth and elastic to touch. I used whole wheat white flour in place of the bread flour. Still, with the changes to the original I had to make due to the ingredients I had on hand at the time, this recipe made a small loaf that suited my husband,and me. This bread makes great toast! The toast from this whole wheat bread is so good with apple cider jam and butter!
This bread is not whole wheat It is white bread with added whole wheat. No good at all for diabetics
Made a double batch and baked them in the oven at 350 for 25 minutes. I put egg white and sesame seeds on top. Delicious!
well…it was OK i guess the resipe did not really tell u how to make it
It was the first perfect whole wheat loaf I have made. I added an extra 1/2 teaspoon of salt as a precaution to sinking. I used sunflower oil and omitted the milk product. Enjoying this recipe.
it was great but small i recommend doubling the ingredients for a bigger loaf. tasted great!!
I made this twice, doubling the recipe both times to get a full-sized loaf. It was delicious, but both times I had to add an enormous amount of additional flour. The second time I used honey and sugar crystals in place of plain sugar – nice flavor!
Great recipe. The bread tasted amazing. I didn’t have egg substitute so I used 1 egg white. I also used 2 cups whole wheat bread flour instead of the white flour/ wholewheat flour mix. Turned out great. Texture was lovely and so was the taste. My new go to recipe for whole wheat bread
This is a great recipe. Easy to add extras to including jalepenos, rosemary, garlic, black olives, green chiles, &c. to make an artisinal bread, too! Lately have been using AP flour instead of bread flour. The first batch did not turn out too well. However, think I figured it out: AP flour, when you measure it, must be pressed down in the measuring cup to measure a correct cup! Also have added a guinea fowl egg to it; substituted olive oil; and a little half-n-half. All turned out splendidly. Finish with butter and garlic salt on top, too, for a terrific twist!
I make 2-3 loaves a week, because that’s how much we love it; especially my 16 month old toddler. I don’t use the egg substitute (even though I have it) because I forgot the first time I made it and it was still awesome.
I used olive oil and did not add the optional egg. Excellent. This recipe is a keeper.