1 package yeast 1/2 cup lukewarm water 3 1/4 cups whole wheat flour 1 teaspoon salt 2 tablespoons honey 1/2 cup milk, scalded and cooled to lukewarm 2 tablespoons oil 2 eggs
Sprinkle yeast over the lukewarm water. Let stand 8 to 10 minutes. Then stir to dissolve. Place 3 cups of flour, salt and honey in processor bowl. Process 5 or 6 seconds. Add dissolved yeast through feed tube while machine is running. Process about 10 seconds.
Combine milk, oil and eggs in a measuring cup. Add through feed tube while machine is running. Batter will be very sticky. Dump in the reserved 1/4 cup flour as machine begins to slow down. Process until well mixed, about 30 seconds. Batter will not form a ball on the blades. Empty onto a well-floured board or counter. Flour surface of dough to make it manageable for kneading. Knead about 2 minutes, adding flour as necessary to prevent dough from sticking. Place in a greased bowl and turn dough over so that all surfaces are greased. Cover and let rise until double in bulk.
Punch dough down. Roll dough on a lightly floured board into a 9x12 inch rectangle. Roll up, jelly-roll style, from the shorter side. Seal ends by pressing down the ban. Cover and let rise until double.
Bake at 375 degrees F for 35 to 40 minutes. Remove from pan and let cool.
I am a first time bread maker and really looked for a good whole wheat four recipe. I think this is it! The recipe is easy even for and inexperienced bread baker.
paul January 1, 2014 REVIEW:
First time I made whole wheat bread and it was great. No more white bread in this house.
Erin August 11, 2013 REVIEW:
I've only made bread by hand a few times as normally I use my bread machine. My daughter borrowed my machine and hasn't returned it so I thought I'd try a recipe by hand for a change. The bread turned out very good. I did add an extra tablespoon of honey for a little more flavor but otherwise I followed the recipe exactly. It was more work than using my bread machine but it was worth the experience and a great loaf of bread as a result. I will make this again, even if/when my daughter gives back my machine!
Sean January 17, 2008 REVIEW:
I think the texture is great, but multiple tasters commented on it being too salty. I recommend cutting the salt in half.
Firebyrd January 11, 2008 REVIEW:
I have never managed a successful loaf of whole wheat bread even though that is the only flour I have in the house. All the recipes I've used were geared towards white flour and always failed. This recipe led me to making my first yummy loaf of whole wheat bread ever. I'm extremely pleased with it and plan on using making it again and again!
Member since: Sep 17, 2007
CamNewman September 21, 2007 REVIEW:
Great bread. This loaf has a wonderful crust, and perfect texture. It is tough enough to make a delicious sandwich with and soft enoough to enjoy a buttered slice with dinner. I followed the recipe to the "T".
Member since: Sep 7, 2007
HJMcK September 7, 2007 REVIEW:
This was my first attempt at 100% whole wheat bread and it turned out very well! I do not have a food processor so I simply used my hand mixer and it worked fine. I did knead the dough for 8 minutes because 2 just didn't seem enough to me. I also brushed the top of the loaf with butter while it raised in the pan, and then again right after it came out of the oven. Otherwise, I followed the directions exactly and it really came out excellent. I may try another reviewer's suggestion and up the honey a tablespoon or two, but otherwise, very good, quite easy, and a hit with both my husband and my kids.
Member since: Jan 3, 2005
rgreene6 January 3, 2005 REVIEW:
This recipe is FABULOUS! I made one adjustment though-- instead of 2 tablespoons of honey, I used 1/3 cup. I think that really made the bread complete, with just the right amount of sweetness. I am making this one part of my permanent baking regime!
Member since: Aug 11, 2004
rhondaks October 4, 2004 REVIEW:
This wheat bread is AWESOME! It makes a perfect loaf every time. The trick is to add just enough extra flour to make it easy to handle. It is definitely worth the effort. I let it rise twice in the bowl and once in the pan. Yum.
Member since: Oct 4, 2004
janell926 October 4, 2004 REVIEW:
Loved this recipe. I used my Bosch mixer - didn't need a food processor. Lighter than many I'd tried. Will definitely make again.
Member since: Aug 11, 2004
rhondaks August 11, 2004 REVIEW:
This bread is awesome! I used my mixer to mix it in the first phase and baked it in an 8 1/2 x4 inch pan. It had a wonderful crust with a soft yet dense crumb.. SO yummy and easy to make!!
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.