Serves a Crowd

Whole Wheat Loaf

by:
April  7, 2010
4
2 Ratings
Whole Wheat Loaf
  • Makes 2 loaves
Author Notes

My mother cut this recipe out of the local paper and sent it to me when I was young and poor. Those were the days when I baked my own bread, made yogurt, grew sprouts and the brownies included you-know-what. This is a perfect bread recipe for the novice baker. After a long absence, I remade friends with yeast today. My loaves were not very photogenic - a little scorched - but I think I'll try to make this more of a habit. —Lizthechef

What You'll Need
Ingredients
  • 2 cups whole milk
  • 3/4 cup water
  • 1/4 cup canola oil
  • 3 and 1/2 cups unbleached flour, divided use
  • 1/4 cup honey
  • 3 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 packets active dry yeast
  • 4 cups whole wheat flour
  • 1 cup rolled oats
Directions
  1. In medium saucepan, heat first three ingredients until warm - 110 to 115 degrees. In large bowl, combine warm liquid, 2 cups of the unbleached flour, honey, salt, cinnamon, nutmeg and yeast.
  2. Beat 4 minutes at medium speed. By hand, stir in whole wheat flour, oats and remaining 1 and 1/2 cups of unbleached flour. On well-floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl and cover with dish towel. Let rise in warm place 25 minutes.
  3. Grease two loaf pans. Punch down dough; divide and shape into 2 loaves. Place in greased pans. Brush with oil or melted butter. Cover; let rise in warm place until doubled in size, about 30-40 minutes. Preheat oven to 350 degrees for glass baking pans, 375 degrees for metal.
  4. Bake 40 to 45 minutes until golden brown. Loaf will sound hollow when lightly tapped. If bread becomes too brown, cover with foil for final 10 minutes. Remove from pans and cool on racks.
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12 Reviews

Lizthechef
Lizthechef March 20, 2013
Sure - whatever appeals to you in terms of spice - or not.
 
Lonely S.
Lonely S. March 28, 2013
I made it again without the spices and I must say that this is one of the BEST sandwich breads out there. Thanks for my husband's new favorite sandwich bread (and my new favorite bread recipe.)
 
Lonely S.
Lonely S. March 20, 2013
I made this today and it has a great texture! I will definitely make it again but I'll cut the cinnamon and nutmeg amount in half.
 
Robin D.
Robin D. June 27, 2011
I have been making this bread every week. This week I substituted coconut oil for the canola, used almond milk instead of regular milk and added golden flax seed. Kickin'! Thanks for all the great recipes!
 
katiebakes
katiebakes September 27, 2010
This sounds delicious! Can you taste the nutmeg and cinnamon?
 
Lizthechef
Lizthechef September 27, 2010
Very subtle, kinds of adds a rich note to the bread.
 
Lizthechef
Lizthechef September 26, 2010
A wholesome bread for a hearty brown-bag sandwich lunch...
 
Maefly
Maefly April 13, 2010
I never knew it was that easy. I need to try this! There's nothing better than fresh, homemade bread...
 
TheWimpyVegetarian
TheWimpyVegetarian April 8, 2010
This sounds great! I have a whole wheat bread I make with honey that I really like, but had never thought to add cinnamon and nutmeg.
 
WinnieAb
WinnieAb April 7, 2010
Love the headnote, and the bread sounds really good.
 
Lizthechef
Lizthechef April 7, 2010
"Headnote" - have to tuck that away, learning as I go here - thanks.
 
nannydeb
nannydeb April 7, 2010
That is so funny about your "young and poor" days. I too used to bake bread and grow sprouts (no comment about brownies) and have recently gotten back to it in my old age.