STREAMING NOW: Feast with Friends

Make Now, Bake Later Whole Wheat Bread

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very nice light whole wheat loaf. Prep time does not include the 2 to 24 hour refrigerated "rising" time.”
READY IN:
1hr 40mins
YIELD:
2 Loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flours together.
  2. In a large bowl, thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved yeast.
  3. Combine milk, water and margarine in a sauce pan.
  4. Heat over low heat until liquids are very warm (120°-130°F), margarine does not need to melt.
  5. Gradually add warm liquids to dry ingredients and beat mixture at medium speed of mixer for 2 minutes, scraping bowl occasionally.
  6. Add 1 cup flour to mixture.
  7. Beat at high speed for 2 minutes, scraping bowl occasionally.
  8. Stir in enough additional flour mixture to make a stiff dough.
  9. Turn dough onto a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).
  10. Cover dough with plastic wrap, then a towel, and let dough rest for 20 minutes.
  11. Divide dough in half.
  12. Roll each half into a 14 x 9-inch rectangle.
  13. Starting at the 9-inch end, roll dough up like a jelly roll.
  14. Place each roll into a greased 9 x 5 x 3-inch loaf pan.
  15. Brush loaves with peanut oil and cover with plastic wrap.
  16. Refrigerate dough for 2 to 24 hours.
  17. When ready to bake, remove from refrigerator and carefully remove plastic wrap.
  18. Let pans stand at room temperature for 10 minutes.
  19. Using a greased toothpick or skewer, puncture any gas bubbles that may have formed.
  20. Bake in a preheated 400°F oven for about 40 minutes, or until done.
  21. Remove bread from pans and cool on wire racks.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: