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Steve's Whole Wheat

Rated as 4.5 out of 5 Stars

"60% whole wheat bread that works every time!!"
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Ingredients

3 h 5 m servings 166 cals
Original recipe yields 12 servings (1 - 1 1/2 pound loaf)

Directions

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Nutrition Facts


Per Serving: 166 calories; 3.3 g fat; 30.1 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 232 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 18 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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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machin...

Most helpful critical review

Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so...

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Although it always tastes great, I've tried this recipe 3 times and it always over-rises during the 'rise' phase and collapses during baking. This is a typical symptom of forgetting the salt so...

Indeed, this bread was very robust, had the good flavor of whole wheat + rye, and a very, very subtle taste of molasses. Next time I bake it though, I'll use the whole wheat setting of my machin...

soft and yummy!

I made this as written, it made a nice light loaf with a nutty taste. The humidity is low now in January but I will definitely decrease the yeast in the summer - every loaf rises too much then. ...

The recipe gave a light, slightly sweet bread. I really enjoyed the flavor!

Not the best whole wheat I've had, but pretty close. I substituted white whole wheat for the rye flour and did 1 1/2 T honey and 1/2 T molasses. I omitted the sugar (mainly because I forgot) a...

I tried this for the first time last night. It was easy to prepare and the results were fantastic! I did the second rising in a baking pan and baked it at 350 degrees for 25 minutes. It rose b...

I really liked this one. I baked it in an 8 x 4 pan in a 350 oven for 30 minutes. I let it rise twice and added about 1/4 c. gluten to it as well. I could taste the rye and molasses, but they're...

Really good bread. Next time I will add some ground flax to it also.