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Make Now, Bake Later Whole Wheat Bread

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“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.”
1hr 40mins
2 Loaves

Ingredients Nutrition


  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.

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