Grandpa B’S Whole Wheat Bread

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Servings: 6 Difficulty: Advanced
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Rustic, hearty whole wheat loaf with a rich molasses depth and tender crumb
Grandpa B's Whole Wheat Bread recipe image
Grandpa B's Whole Wheat Bread recipe image
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Grandpa B’S Whole Wheat Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 742.3

Description

This nostalgic whole wheat bread recipe captures the essence of traditional home baking with a comforting, earthy flavor profile. The combination of whole wheat flour, oatmeal, and cracked wheat provides a wholesome texture and nutritional boost, while dark molasses and sugar add a subtle sweetness that balances the robust wheat notes. Warm water and vegetable oil ensure a tender crumb, making this loaf perfect for everyday sandwiches or slicing thick for toast. It pairs beautifully with butter, jam, or alongside a hearty soup. Ideal for weekend baking projects, this bread fills your kitchen with an inviting aroma and delivers a satisfying, rustic result that brings warmth to any meal.

Ingredients

Directions

  1. In a large bowl, whisk together the whole wheat flour, oatmeal, cracked wheat, dry milk, salt, sugar, and undissolved active dry yeast.
  2. In a separate container, combine the warm water, vegetable oil, and dark molasses until well blended.
  3. Pour the wet ingredients into the dry ingredients and beat with an electric mixer at medium speed for 2 minutes, scraping down the sides of the bowl occasionally.
  4. Gradually add the all-purpose flour, one-quarter cup at a time, mixing until a soft, cohesive dough forms.
  5. Turn the dough out onto a lightly floured surface or pastry cloth.
  6. Knead the dough for about 10 minutes, adding small amounts of flour if necessary, until it is smooth and elastic.
  7. Place the dough in a lightly greased bowl, turning once to coat the top with oil. Cover with a damp cloth or plastic wrap.
  8. Let the dough rise in a warm place until doubled in size, approximately 45 minutes to 1 hour.
  9. Punch down the dough to release air bubbles and let it rise again until doubled in size.
  10. Punch down the dough once more and let it rest for 5 minutes.
  11. Shape the dough into a loaf and place it into a greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan.
  12. Cover the loaf and let it rise until doubled in size.
  13. Bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes, or until the loaf sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 742.3kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 2.0g10%
Cholesterol 0.3mg1%
Sodium 6117.6mg255%
Total Carbohydrate 139.0g47%
Dietary Fiber 11.0g44%
Sugars 12.2g
Protein 21.6g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Bread Machine Method: This recipe works very well in automatic breadmakers. Follow the specific directions for your particular machine, typically using the "whole wheat" or "basic" setting. Add liquid ingredients first, then dry ingredients, and place yeast in a well on top if your machine requires it.

Storage: Allow the bread to cool completely on a wire rack before slicing. Store leftovers in a plastic bag at room temperature for up to 3 days, or freeze slices for longer storage.

Tip: Ensure the water is warm (about 105-110F) but not hot, as water that is too hot can kill the yeast.

Keywords: whole wheat, bread, homemade, molasses, oatmeal, yeast, rustic, hearty, baking, vegetarian, comfort food, classic, cracked wheat, from scratch, loaf
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