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“Whole Wheat Bread Adapted from:”
1 small loaf

Ingredients Nutrition


  1. 1. In a large bowl, mix warm water, yeast, and sugar. Add high gluten flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. 2. Mix in melted butter and salt. Stir in whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2/3 to 1-1/3 cups of whole wheat flour, but usually doesn't require extra. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (1.5 hours).
  3. 3. Punch down. Place in greased 9 x 5 inch loaf pan, and allow to rise until dough has topped the pans by one inch (an additional 3 hours).
  4. 4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaf with 2/3 tablespoon melted butter when done to prevent crust from getting hard. Cool completely.
  5. Makes 1 small loaf, recommend doubling the recipe.

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