Westrup Whole Wheat Bread

Name: Westrup Whole Wheat Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 70 min
Yield: 3 loaves
Ingredients: 1 ½ tablespoons active dry yeast; 2 ¾ cups warm water (110 degrees F); 3 cups whole wheat flour; 1 cup wheat bran; 5 cups bread flour, divided; 1 cup wheat germ; 1 cup dry non-fat milk powder; ½ cup brown sugar; ½ cup vital wheat gluten; 2 tablespoons sesame seeds; 1 tablespoon salt; ¼ cup vegetable oil; 2 eggs

Rating: 4.54 stars

28 Ratings
22 Reviews
3 Photos

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.

By Shannon Westrup

Gallery

Recipe Summary

prep:

30 mins

cook:

40 mins

additional:

1 hr

total:

2 hrs 10 mins

Servings:

Yield:

3 loaves

Nutrition Info

Directions

Step 1
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
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.

Nutrition Facts

Per Serving:

92 calories; protein 4.7g; carbohydrates 14.1g; fat 2.4g; cholesterol 9.9mg; sodium 195.8mg. Full Nutrition

Reviews (22)

Most helpful positive review

Granny Shanny

01/31/2004

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. Read More

Helpful

(18)

Most helpful critical review

mwingham

10/05/2008

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 at the end of step 2 but adding the extra flour just dried it out and made it tough to work with! I had to and some extra water and didn't even bother to add the last 1c of flour. The dough was way too dense and it never even rised!! I baked it and it still didn't rise it just turned out like a brick! I did taste it and it tasted alright... I have never made bread with vital wheat gluten before so I did some research and I think that 1/2c was too much there should have only been 4 tsp per loaf which would have translated to 1/4c of gluten! Also I think the flour needs to be cut by 1-2c... Since it is a wheat recipe I would suggest cutting the bread flour by this amount... I will try this again only as a base but I will definitely only be making one loaf as per the modifications I already stated and maybe some more... Read More

Helpful

(4)

28 Ratings

5 star values: 19
4 star values: 7
3 star values: 1
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Granny Shanny

01/31/2004

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. Read More

Helpful

(18)

LADYSLEW

02/27/2009

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. Read More

Helpful

(15)

RACHELLA1

01/31/2004

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! Read More

Helpful

(12)

LyekkaMarengo

02/25/2008

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 so I used flax seeds. Everyone loved the taste and it looked great. Read More

Helpful

(10)

BILL17026

02/14/2005

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" To put what I'm trying to say in two words of today's worldy terms "It Rocks" Thanks!!!! Read More

Helpful

(9)

laurabora

04/02/2009

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 sandwich bread! Read More

Helpful

(8)

CHORITO

01/06/2003

This is a very GOOD bread. Healthy and delicious. Read More

Helpful

(5)

mwingham

10/05/2008

Helpful

(4)

ajenrow

02/22/2008

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. This does not however take away from its wonderful taste. Read More

Helpful

(3)

More Reviews

Back to Westrup Whole Wheat Bread

All Reviews for Westrup Whole Wheat Bread

- of Reviews

Westrup Whole Wheat Bread

Servings Per Recipe: 40
Calories: 91.6

% Daily Value *

protein: 10 %

carbohydrates: 5 %

dietary fiber: 9 %

sugars:

fat: 4 %

saturated fat: 2 %

cholesterol: 3 %

vitamin a iu: 2 %

niacin equivalents: 16 %

vitamin b6: 7 %

vitamin c:

folate: 7 %

calcium: 5 %

iron: 5 %

magnesium: 12 %

potassium: 4 %

sodium: 8 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Westrup Whole Wheat Bread

1 of 22

All Reviews

Granny Shanny

01/31/2004

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.

Helpful

(18)

LADYSLEW

02/27/2009

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.

Helpful

(15)

RACHELLA1

01/31/2004

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!

Helpful

(12)

LyekkaMarengo

02/25/2008

Helpful

(10)

BILL17026