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My review
Westrup Whole Wheat Bread
Shannon Westrup
"I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years."
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Ingredients
2 h 10 m servings 92Original recipe yields 40 servings (3 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
- Add the remaining bread 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 8 minutes.
- Lightly 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.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
12/31/2000
a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.
Most helpful critical review
10/5/2008
I was very disappointed with this- It was by far the worst bread I have ever made!! Something obviously went wrong since everyone else seemed to rave about this... Consistency was near perfect a...
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12/31/2000
a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.
2/27/2009
I halved this recipe and made it in the bread machine on the whole wheat cycle. It made a nice large loaf with good texture. I enjoy the hearty taste, and will definitely make it again.
1/17/2004
Wow! Light, delicious, and hearty bread. I turned one of the three loaves into cinnamon swirl bread with great results. Thanks for sharing your recipe!
2/25/2008
OK, I have to agree with the rest, this is a great bread recipe. I really didn't make major changes either. I didn't have any wheat bran, so I used oat bran, also I don't care for sesame seeds ...
2/14/2005
I couldn't truthfully say how many bread recipes I have tried saved or gathered. I put the "WESTRUP W. W. BREAD" in a class I'll call, for the sake of a better answer "Maine Fine Wheat Breads", ...
3/31/2009
I didn't have powdered milk - so I substituted the water for 1% Milk and omitted the powdered milk. I made it into 2 freeform loaves and 1 loaf pan. This is absoulutly delicious!! A great san...
10/5/2008
I was very disappointed with this- It was by far the worst bread I have ever made!! Something obviously went wrong since everyone else seemed to rave about this... Consistency was near perfect a...
2/22/2008
This is a good bread. I like the fact that it makes 3 loaves and they are tasty. The only problem is that the dough is very dense and as a result the bread turns out less moist than I like. T...