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

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • 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.

Nutrition Facts

91.6 calories; 4.7 g protein; 14.1 g carbohydrates; 9.9 mg cholesterol; 195.8 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(18)

Most helpful critical review

Rating: 1 stars
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
(4)
27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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
(18)
Rating: 5 stars
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
(15)
Rating: 5 stars
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
(12)
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Rating: 5 stars
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
(10)
Rating: 5 stars
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
(9)
Rating: 5 stars
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
(8)
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Rating: 4 stars
01/06/2003
This is a very GOOD bread. Healthy and delicious. Read More
(5)
Rating: 1 stars
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
(4)
Rating: 4 stars
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
(3)