High Rising Whole Wheat Commercial Yeast Bread Recipe

Posted by
Rate It!
High Rising Whole Wheat Commercial Yeast Bread
Add your photo!
Ingredients
10
Count
Nutrition
956
Calories
Total time
775
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the sponge:.
  2. Mix all ingredients in a bowl large enough to accomodate the sponge doubling in volume. Mix well.
  3. Spread the remaining flour over the top of the sponge as a blanket but do not mix into the sponge.
  4. Cover with plastic wrap and leave at room temperature one hour and then refrigerate overnight or up to 2 days.
  5. To make the dough:.
  6. Remove the sponge and let warm for 1 hour. Mix the blanket in to make a very ragged dough.
  7. Cover and rest for 1 to 2 hours at room temperature to hydrate all the flour.
  8. In a cup, mix the egg and oil together well using a fork and add to sponge.
  9. Add the remainder of the ingredients and place in the mixing bowl of a standing mixer.
  10. Mix on medium-low speed with the dough hook for 8 minutes, adjusting with small amounts of water or flour until a slightly sticky dough is formed. Slightly sticky means that a small amount of dough will stick to a dry finger when poked. The dough should form a ball and clean the sides of the bowl.
  11. Continue mixing until the dough can be stretched to form a thin film that doesn't easily break.
  12. Place the dough on a lightly floured surface and form a ball.
  13. Place in a lightly oiled container and let rise for 40 minutes at 80F or until the volume has doubled. I have a hot water tank in a closet that stays at 80°F I set the dough on the heater.
  14. Gently divide in half and shape 2 loaves either in a free standing form or 2 oiled loaf pans (8 1/2 x4 1/2 inch).
  15. Let rise until doubled in volume.
  16. Preheat oven to 450°F along with a pan on the floor of the oven for water.
  17. Place the loaves in the oven and add 1 cup of hot water to the pan.
  18. Drop temperature to 375F and cook for 50 minutes or until loaves are 205F internally or hollow sounding when thumped. Rotate the loaves after 20 minutes in the oven for uniform baking.
  19. Alternate method: Place the loaf pans in a large roaster pan that has been preheated in the oven to 450F with a tight fitting lid.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 955.95 Kcal (4002 kJ)
Calories from fat 177.85 Kcal
% Daily Value*
Total Fat 19.76g 30%
Cholesterol 56.38mg 19%
Sodium 1404.25mg 59%
Potassium 492.38mg 10%
Total Carbs 170.13g 57%
Sugars 13.93g 56%
Dietary Fiber 4.39g 18%
Protein 21.67g 43%
Vitamin C 1mg 2%
Iron 14.4mg 80%
Calcium 150.1mg 15%
Amount Per 100 g
Calories 241.53 Kcal (1011 kJ)
Calories from fat 44.94 Kcal
% Daily Value*
Total Fat 4.99g 30%
Cholesterol 14.25mg 19%
Sodium 354.8mg 59%
Potassium 124.4mg 10%
Total Carbs 42.98g 57%
Sugars 3.52g 56%
Dietary Fiber 1.11g 18%
Protein 5.48g 43%
Vitamin C 0.2mg 2%
Iron 3.6mg 80%
Calcium 37.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top