Good 100% Whole Wheat Bread

Submitted by LikeItLoveIt

• Ready In: 3hrs 5mins
• Ingredients: 7
• Serves: 12

ingredients

• 1 1⁄2 teaspoons active dry yeast
• 3 cups whole wheat flour
• 1 1⁄2 teaspoons salt
• 1 1⁄2 tablespoons white sugar
• 1 1⁄2 tablespoons nonfat dry milk powder
• 1 1⁄2 tablespoons margarine
• 1 1⁄4 cups water (110 degrees F/45 degrees C)

directions

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Whole Wheat or Basic Bread setting.
3. Press Start.

Reviews

[truebrit]

A keeper! An easy recipe that turned out great!! I prepared the dough in the bread machine using the 'Wheat' setting, and baked it in the oven at 385 F for about 22 minutes. I used a loaf pan that is slightly longer than average, and got 18 slices out of it. The bread was crisp on the outside, and tender inside, and sliced nicely. (I always wait for the bread to cool completely before slicing.) Thanks for sharing this fabulous recipe!

 

[Farzana]

I forgot the sugar!!! :-0 Cant wait to try it again with it! I have to say it is the best recipe I have tried using whole wheat. It was moist and light. Unfortunately, it kinda caved in a little I guess this is because I forgot the sugar! Duh!

 

[Redsie]

3rd bread I tried with my dad's bread machine. This bread was delicious!! Had mine as toast in the morning but can't wait to try it fresh for a sandwich!! Thanks! :)

 

[Margie99]

This was good bread. I am not sure exactly what I am looking for to call a bread great but I'll know it when I find it. I love that its all whole wheat flour. I would like to try it again using the dry milk , I didn't use it this time because i didn't have any.

 

[EvaP8291]

A very easy, very light recipe -- we loved it! This is one bread that still tastes great once it's cooled and a day old (beyond that I don't know; we have six people in our family so nothing I make lasts much longer than that). I didn't use a bread machine, though, and it took me three tries to get it right: The first time I accidently knocked the pan while I was moving it during the second rising, so it deflated pitifully and ended up pretty dense, and the second time I only cooked it for a little over twenty minutes and it still had some dough in the center, then finally (yay!) I got it right at 375 degrees for about half an hour.