Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 185
Calories from Fat 10 (5%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 7.1mg 0%
Potassium 175mg 4%
Total Carbohydrate 39.5g 13%
Dietary Fiber 3.1g 12%
Sugars 6.5g
Protein 5.4g 11%

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Recipe Description
It's difficult to make whole wheat bread without using some white flour. This proportion is just about perfect, and several risings help develop the flavor of the wheat.
Prep time
2 hr 40 min
Cook time
50 min
Ready In
3 hr 30 min


Serves Tool

Serves To:USMetric
2 3/4 Cup(c)  warm water
1/2 Ounce(oz)  active dry yeast
1/2 Cup(c)  honey
1/3 Cup(c)  vegetable oil
1 1/2 Teaspoon(t)  salt
4 Cup(c)  all purpose flour
5 Cup(c)  whole wheat flour
2 Tablespoon(T)  butter, softened


In a small bowl, combine 3/4 cup water with yeast and 1 tablespoon honey. Set aside for 10 minutes. In a large bowl, combine oil, 2 cups water, 1/2 cup honey and salt. Add yeast mixture, then stir in all purpose flour. Beat for 5 minutes. Cover and let rise for 30 minutes. Stir down dough and gradually add enough whole wheat flour to form a soft dough. Turn out onto floured surface and knead in enough remaining flour until the dough is smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour. Grease three 9 by 5 inch loaf pans with solid shortening and set aside. Punch down dough and divide into three parts and roll or pat into 7 by 12 inch rectangles. Spread each with one third of the butter and tightly roll up, starting with 7 inch side. Place each in prepared loaf pan. Cover and let rise for about 30 to 40 minutes until bread has almost doubled. Preheat oven to 350° F. Bake bread for 40 to 50 minutes, or until deep golden brown. Turn out onto wire racks to cool.

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