Whole Wheat Bread Recipe

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Whole Wheat Bread
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Ingredients
7
Count
Nutrition
134
Calories
Total time
76
Minutes
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Ingredients:

  • 1 1/4 cups (300 ml) warm water
  • 1 package active dry yeast
  • 1 tbsp honey (optional)
  • 1 3/4 cups (350 g) whole kernel wheat or 21/2 cups (300 g) whole wheat flour
  • 1 tsp salt (optional)
  • 1 tbsp light olive or grapeseed oil (optional)
  • 1 tsp lemon juice (optional)

Directions:

  1. 1. Combine yeast, honey, and 11/4 cups (300 ml) warm water and set aside to proof, about 5 minutes.
  2. 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
  3. 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
  4. 4. Select Variable 1.
  5. 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
  6. 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
  7. 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
  8. 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
  9. 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
  10. 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
  11. 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
  12. 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
  13. 13. Bake at 350°F for 35 minutes. Makes one loaf.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.58 Kcal (559 kJ)
Calories from fat 31.15 Kcal
% Daily Value*
Total Fat 3.46g 5%
Cholesterol 0.39mg 0%
Sodium 2560.36mg 107%
Potassium 92.15mg 2%
Total Carbs 24.69g 8%
Sugars 17.52g 70%
Dietary Fiber 2.51g 10%
Protein 3.82g 8%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 29.8mg 3%
Amount Per 100 g
Calories 234.03 Kcal (980 kJ)
Calories from fat 54.57 Kcal
% Daily Value*
Total Fat 6.06g 5%
Cholesterol 0.67mg 0%
Sodium 4485.56mg 107%
Potassium 161.44mg 2%
Total Carbs 43.25g 8%
Sugars 30.69g 70%
Dietary Fiber 4.4g 10%
Protein 6.68g 8%
Vitamin C 3.8mg 4%
Vitamin A 0.1mg 2%
Iron 0.7mg 2%
Calcium 52.2mg 3%

* 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
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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