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Classic Whole Wheat Bread

Rated as 4.15 out of 5 Stars
1

"A tasty, nourishing whole wheat bread that's easy to make."
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Ingredients

1 h 20 m servings 112
Original recipe yields 15 servings (2 - 8x4 inch loaves)

Directions

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  1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts


Per Serving: 112 calories; 1.7 20.7 3.7 13 162 Full nutrition

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Reviews

Read all reviews 114
  1. 144 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments s...

Most helpful critical review

the only problem I have is that this is not a whole wheat recipe. Whole wheat= all whole wheat flour, thus whole. So besides not being what it says, it's a good "Wheat bread" recipe.

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I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments s...

I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. Yo...

I took the warning and made this as one loaf originally, but we're going through it so quickly I'm now doubling the recipe to have two loaves. I also give it extra time to really rise well. (I...

This bread is not a two loaf receipe, unless you have really tiny pans. The secret to rising and getting nice fluffy bread is to wait until it doubles. Putting it in a warm (not hot) and moist e...

Used whole wheat and white bread flour. Had great loft and texture. Not too dense. Ppl really need to be careful with the amount of flour they put in the mix when they make it. Just because a re...

Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and didn't bother with the egg wash. It came out nice and soft inside, brown crust and held up well for ...

This was my first attempt at baking bread, and I thought it was wonderful. I followed the advice of previous reviewers: I extended rising times by about 10 minutes, I used 2 c of whole wheat an...

This recepie was pretty good. I made an additon to the recipe. I added 2 tablespoons of honey. It was not too sweet. It just added a little more flavor. Thanks for the recipe!

This bread was very good. I made 16 rolls instead of a loaf and it was great. My only complaint was that it was a little bland. I'm going to add some honey next time, and maybe top with some see...