Rating: 4 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Recipe Summary

cook:
25 mins
additional:
25 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
24
Yield:
3 small round loaves or 2 large loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.

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  • Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.

  • Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Cook's Note:

For extra depth, substitute 1/2 cup whole wheat for 1/2 cup quick oats. The number of servings is dependent upon the thickness of the slices. I recommend making 3 loaves the first time.

Nutrition Facts

127 calories; protein 4.1g; carbohydrates 24.7g; fat 1.6g; sodium 148.4mg. Full Nutrition
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