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Westrup Whole Wheat Bread

Westrup Whole Wheat Bread

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 10 m
Shannon Westrup

Shannon Westrup

I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
  3. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews

We B Hermits
17

We B Hermits

1/31/2004

a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.

LADYSLEW
13

LADYSLEW

2/27/2009

I halved this recipe and made it in the bread machine on the whole wheat cycle. It made a nice large loaf with good texture. I enjoy the hearty taste, and will definitely make it again.

RACHELLA1
12

RACHELLA1

1/31/2004

Wow! Light, delicious, and hearty bread. I turned one of the three loaves into cinnamon swirl bread with great results. Thanks for sharing your recipe!

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