Try this Whole Wheat Bread recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. Posted to MM-Recipes Digest V4 #137 by BobbieB1@aol.com on May 17, 1997
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1815 | ||
Calories from Fat: 181 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 22mg | 1 % | |
Potassium 1327.4mg | 35 % | |
Total Carbohydrate 396.1g | 116 % | |
Dietary Fiber 31.6g | 126 % | |
Sugars, other 364.5g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1815
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