Wheat Bread

May/June 1996

Your rating: None Average: 5 (2 votes)

A touch of brown sugar sweetens this multi-grain bread.

Wheat Bread

Makes: Two 1 1/2-pound loaves, 12 slices each

Active Time:

Total Time:


  • 2 1/2 cups nonfat milk
  • 1/2 cup dark brown sugar
  • 1 1/2 tablespoons active dry yeast, (two 1/4-ounce packages)
  • 3 cups whole-wheat flour
  • 2 1/2-3 1/2 cups unbleached bread flour, divided
  • 1/2 cup cracked wheat
  • 1 1/2 tablespoons oat bran
  • 1 1/2 tablespoons unprocessed wheat bran
  • 1 1/2 teaspoons salt


  1. Combine milk and brown sugar in a small saucepan; heat over medium heat, stirring to dissolve the sugar, until warm. (The temperature should register 95°F on an instant-read thermometer.)
  2. Pour the milk mixture into a large mixing bowl and sprinkle in yeast. Let stand until the yeast has dissolved, about 5 minutes.
  3. Meanwhile, combine whole-wheat flour, 2 cups bread flour, cracked wheat, oat bran and wheat bran in another mixing bowl.
  4. Give the milk/yeast mixture a stir and add about half of the flour/bran mixture to it. Add salt and beat with a wooden spoon until smooth. Beat in the remaining flour/bran mixture. Gradually add enough of the remaining white flour until you can stir no more.
  5. Place the dough on a floured work surface and knead, adding only enough flour to prevent it from sticking, until the dough is smooth and somewhat elastic, 5 to 10 minutes. (Alternatively, the dough can be mixed and kneaded in a stand-up mixer fitted with a dough hook.)
  6. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 40 minutes. Gently punch the dough down.
  7. Coat two 9-by-5-inch loaf pans with cooking spray. Place the dough on a floured work surface and cut it into 2 pieces. Shape into loaves and place in the prepared pans. Cover with greased wax paper or plastic wrap and let rise until loaves are 1/2 to 1 inch above the tops of the pans.
  8. Meanwhile, preheat oven to 350°F.
  9. Bake the loaves until the tops are brown and the bottoms sound hollow when tapped, 30 to 40 minutes. Remove from the pans and place on a wire rack to cool.


Per serving: 132 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 28 g carbohydrates; 5 g protein; 3 g fiber; 160 mg sodium; 135 mg potassium.

Nutrition Bonus: Selenium (16% daily value).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 other carbohydrate

More From EatingWell

Recipe Categories

Total Time
More than 1 hour
8 or more
Preparation/ Technique
Ease of Preparation
May/June 1996
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner