Whole Wheat Bread I

Vegetarian
Dairy Free
Health score
9%
Whole Wheat Bread I
190 min.
16
176kcal

Suggestions


Welcome to the delightful world of homemade bread with our Whole Wheat Bread I recipe! If you’re looking for a wholesome, nutritious option that’s both vegetarian and dairy-free, you’ve come to the right place. This bread is not just a staple; it’s a celebration of flavors and textures that will elevate any meal.

Imagine the aroma of freshly baked bread wafting through your kitchen, inviting family and friends to gather around the table. With a preparation time of just 190 minutes, you can create 16 servings of this delicious bread, perfect for sharing or enjoying throughout the week. Each slice is packed with 176 calories, making it a guilt-free addition to your diet.

The combination of whole wheat flour and cracked wheat provides a hearty texture, while the hint of honey adds a touch of natural sweetness. This recipe is a fantastic way to incorporate whole grains into your diet, offering a rich source of fiber and essential nutrients. Plus, the kneading process is a therapeutic experience that connects you to the art of baking.

Whether you’re slathering it with your favorite spread, using it for sandwiches, or simply enjoying it fresh out of the oven, this Whole Wheat Bread I is sure to impress. So roll up your sleeves, gather your ingredients, and let’s embark on this baking adventure together!

Ingredients

  • tablespoon yeast dry
  • 3.3 cups bread flour 
  • 0.4 cup cracked wheat 
  • 0.3 cup honey 
  • teaspoons salt 
  • 0.8 cup water 
  • 1.5 cups water 
  • cups flour whole wheat
  • tablespoons frangelico 
  • tablespoons frangelico 

Equipment

  • bowl
  • sauce pan
  • oven
  • mixing bowl
  • wire rack
  • loaf pan
  • hand mixer
  • aluminum foil

Directions

  1. In a two quart saucepan, combine the cracked wheat, salt, and 3/4 cup water. Cook until the cracked wheat is soft, and water is absorbed.
  2. Add molasses or honey, lard, and 1 1/2 cups water to the cracked wheat.
  3. Heat, or cool, until the temperature is 125 degrees F (50 degrees C).
  4. Combine whole wheat flour and yeast in a large mixing bowl.
  5. Add the cracked wheat mixture; beat with an electric mixer at low speed for 30 seconds, scraping bowl. Beat 3 minutes longer on high speed. Stir in enough all purpose flour to make a stiff dough.
  6. Knead on a floured, cloth covered board until dough is smooth and elastic, 8 to 10 minutes. Divide and shape into 2 loaves; roll up tightly to prevent air pockets from forming while rising.
  7. Place into two greased 9 x 5 inch loaf pans. Cover with a clean cloth. Allow to rise until doubled, about 1 hour.
  8. Bake at 375 degrees F (190 degrees C) for 15 minutes. Cover loaf with aluminum foil, and continue to bake for 30 minutes.
  9. Remove bread to wire rack to cool.
  10. Let cool for at least 30 minutes before slicing.

Nutrition Facts

Calories176kcal
Protein12.27%
Fat4.85%
Carbs82.88%

Properties

Glycemic Index
7.45
Glycemic Load
14.96
Inflammation Score
-2
Nutrition Score
6.2882608453865%

Nutrients percent of daily need

Calories:176.02kcal
8.8%
Fat:0.97g
1.5%
Saturated Fat:0.13g
0.81%
Carbohydrates:37.43g
12.48%
Net Carbohydrates:34.74g
12.63%
Sugar:5.94g
6.6%
Cholesterol:0mg
0%
Sodium:293.57mg
12.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.54g
11.08%
Manganese:0.82mg
40.92%
Selenium:19.43µg
27.75%
Fiber:2.69g
10.77%
Phosphorus:90.97mg
9.1%
Vitamin B1:0.12mg
8.21%
Magnesium:27.51mg
6.88%
Copper:0.12mg
5.84%
Vitamin B3:1.11mg
5.53%
Folate:20.97µg
5.24%
Iron:0.92mg
5.11%
Zinc:0.65mg
4.3%
Vitamin B6:0.08mg
3.79%
Vitamin B2:0.05mg
3.1%
Potassium:98.78mg
2.82%
Vitamin B5:0.24mg
2.4%
Vitamin E:0.21mg
1.39%
Calcium:10.59mg
1.06%
Source:Allrecipes