A simple Thanksgiving feast can be had by roasting a couple turkey legs. This recipe may easily be increased, and you don’t have to worry about making an entire roasted turkey from scratch.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon brown sugar
- 2 (.25 ounce) envelopes active dry yeast
- 2 cups all-purpose flour
- 4 cups whole wheat flour
- ⅓ cup packed brown sugar
- 2 teaspoons salt
- ⅓ cup vegetable oil
- ½ cup milk, room temperature
Instructions
- Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
- Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
- Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16×8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
- Place loaves seam side down into greased 9×5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
- Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 198 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Good taste. I may not have let it rise enough, it is pretty dense.
This is my basic “goto” wheat bread recipe. I use 1C King Arthur white wheat flour (white flour but with all of the good nutrients), and organic whole wheat flower. I also add nuts and seeds (flax, chia, pumpkin, sunflower) to the mix, and watch the dough as my stand mixer kneads it. Usually I add a teaspoon or two of water to the mixer bowl as it kneads the mix to account for the extra seeds added. I sometimes add extra wheat gluten to help it rise. Then I follow the rest of the recipe as directed. It makes a great high fiber bread that is excellent toasted, for PB & Js or just for eating. A winner recipe!!
Turned out very well, lasted for several days. I buttered the top when it came out of the oven, and the crust was soft.
Absolutely delicious, thin crust whole wheat bread. It is almost a bit too sweet for an adult, but we are treating it as a treat bread to eat with jam. I basted it with butter when I lowered the oven heat during baking. Will definitely make it again, but will try with a little less sugar and more yeast.
My youngest did most of the work on this one and the bread turned out great. Was easy to cut and works well for toast and sandwiches.
Made exactly as written, results were as stated. Sliced very well which I liked too, sometimes whole wheat bread can be difficult to get nice thin slices for sandwiches.. Texture & flavor are very good too. This is a keeper, thank you for sharing.
Wow! Definitely love that this is very wheaty! Hearty & rustic tasting! Family loves it including toddler. Now I have to refrain from eating the entire loaf.
This worked out really well for us. I wasn’t sure how to get it from rolled out to pan (wish there was a video) as a novice bread maker. From the 16X8 to the 9X5. So don’t think we did that part correctly. Ours was somewhat lopsided when we rolled it up and put in the pans. Wasn’t the most flavorful bread we’ve ever tasted – but considering I’ve never made bread on my own, and it turned out super well (we followed every step exactly as best we could), I think it was a really good recipe. It tastes nice toasted with butter and jam. Sliced thin I think it would be great for sandwiches. It’s not too dense. We were able to get all the bubbles out. It browned really well. Worked for us 🙂 Everyone enjoyed it and went through the first loaf very quickly.
Exceptional bread, but the cooking time varies based on the oven you have.
I used coconut oil in the recipe and did not need to add more flour after mixing it with the first given amount. I do not have a stand mixer and did everything by hand. It was super easy and the bread turned out delicious and perfect ! So good!
WIfe loved this bread, said it was the consistency that she liked the most.
It was dry. I believe it has too much flour or not enough moisture. I added some milk but probably not enough.
This is now my “go to” bread recipe.
I stuck with the recipe since it was the first time making bread in many years. It came out good and will definitely make it again.
I have been making my own bread for 40 years. I have never found a whole wheat recipe that I really liked. I have found some that were okay but not that really tasted great. This is great wheat bread. It will be my go to one from now on. Be careful adding your flour. I used a full cup LESS than called for in the recipe.
Made it tonight and had to rush the rising process a bit. Still came out great. I will make it again and hopefully have more time.
Awesome and easy. But like mcmeg12 recomends, next time I will use 3/4 of the batter for the bread and use the leftover dough for rolls, etc. Using 1/2 the batter makes a loaf that is too small. Definately making this again!
Wow! This is the best bread I have ever made. My husband and family agree and they can’t stay out of it. The flavor and texture is so good that it doesn’t even need butter. I followed the recipe exactly but instead of making 3 large loaves in bread pans I made 4 round loaves on a cookie sheet. I used one for dinner and then put the rest in the freezer for later. This will definitely become a stable in our home.
This is my first time baking a bread and this one turned out perfectly moist and tasty. I halved the recipe and added rosemary and virgin olive oil to mine as an addition. Hubby loved it…so a win win 🙂
Really good bread. Mine didn’t rise how it was supposed to, but I’m sure it was something I did. I used 3 cups whole wheat flour and 2 cups of white bread flour. Will make again.
This was my first time making bread! The recipe was easy to follow and the bread came out great. Next time, however, I would add a touch of honey to give it a little more flavor.