Whole Wheat Bread

Nancy Donahey, RD, LD, CDE
Diabetes Education Center, Lawrence Memorial Hospital, Lawrence, KS

6 1⁄4 - 6 1⁄2 cups white whole wheat flour
6 tablespoons wheat gluten
2 packages active dry yeast
2 3⁄4 cups water
1⁄3 cup packed brown sugar
2 tablespoons canola oil
1 1⁄2 teaspoons salt

  1. Spoon flour into dry ingredient measuring cup; level off. In a large mixing bowl, stir together 3 cups flour, gluten and yeast. In a microwave safe bowl, heat water, brown sugar, oil and salt just till warm (120ºF). Gauge liquid temperature with thermometer. Stir until sugar is dissolved.
  2. Add liquid to flour mixture; beat at low speed with electric mixer 2 minutes. Scrape sides of bowl. Beat 3 minutes at medium speed. Gradually stir in enough flour to make slightly sticky dough.
  3. Knead with dough hook or by hand till smooth and elastic, about 10 minutes. Avoid adding extra flour in the kneading process. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm (85°F) place until doubled. Punch down, cover, let rise again.
  4. Punch down dough, divide in half. Cover, let rest 10 minutes. Shape dough into two loaves and place in greased 81⁄2 x 41⁄2-inch loaf pans. Cover, let rise until doubled. 
  5. Bake in preheated 375°F oven 35 to 40 minutes or until done. (Internal temperature 200°F). If necessary, tent top of loaves with foil last 10 minutes to prevent overbrowning. Remove from pan and cool on wire rack. 

Makes 2 loaves, 32 slices.

Nutrition Information per serving: 109 calories; 4 g protein; 22 g carbohydrate; 1 g fat (.06 g saturated fat); 0 mg cholesterol; 1 mg iron; 3 g dietary fiber; 10 mcg folate and 111 mg sodium.

Eating fiber rich foods may help prevent certain cancers. Look for the words “100% whole grain” on bread and cereal packages.