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We have used unsweetened vanilla almond milk for your recipes and thus far all came out well. Thank you for making it easy for me.. Thank you so much for this wonderful delicious yet very simple to make. Thanks so much for the amazing recipe!!!! I usually made bread using a bread maker machine. The Institute of Medicine recommends limiting your total daily sodium to no more than 1, milligrams.
838 Comments on "Simple Whole Wheat Bread"
Prepared foods have a legitimate spot on a weight-loss menu because they offer two important benefits: They automatically limit the portion you eat and they're ready to pop into the microwave when you're hungry and tempted to reach for a high-calorie snack. Researchers from the University of Illinois had two groups of overweight women eat about 1, calories daily, consisting of 55 percent carbs, 25 percent protein and 20 percent fat.
One group ate frozen foods, while the other group prepared their own meals. After eight weeks, the group eating frozen entrees lost more weight and body fat than the other group, reported Obesity Research in The fact that the frozen meals gave them accurate portion control contributed to their success. Depending on whether you choose a carb or protein based meal -- for example, pancakes versus scrambled eggs -- you'll get about 23 grams to 35 grams of carbohydrates, 3 grams to 14 grams of protein and 3 grams to 8 grams of fat.
The meals also provide 1 gram to 4 grams of dietary fiber. Look for meals with similar macronutrients when shopping for a grocery store substitute. The easiest way to choose an alternative is to buy a brand that caters to weight loss; a variety of brands offer frozen breakfast entrees, and many have calories or fewer per serving. You can heat the milk slightly on the stove, very low. Or, in the microwave for short increments until warm.
Test with a thermometer. If too hot, then cool until proper temperature. Kind of a nasty comment … did you even try the recipe? Look at your own computer before blaming othrrs. Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out.
I had the blank page when I went to print too, I closed it out tried again and it was good to go. This is my first time to try this recipe but I am excited! Thank you for sharing it! There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize?
Way to go Jenny! All of us readers loved your awesome simple recipe!! Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour. Hope your family knows and appreciates just how darned lucky they are to have you. Have a Polish friend that used to make me Kapusta? Typical man — fool!
I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious. I hav recently found your web site and made the 90 min wheat bread. I made the breadstix also nifty. I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!! Is it ok to use only whole wheat flour rather than bread flour?
I would like to know too. I am not allowed to eat any regular flour. You might find some helpful information in the comments on other variations that people have done. Hi Jenny, just made a bread with your recipe, came out really well.
What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection? My white flour breads always come out super! White flour will always make a lighter bread or cake. Whole wheat flour contains the germ and the bran, making it a heavier flour. I made this bread, and it turned out great for a first try!
I plan on making it many more times in the future. How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon? Madam, Can you tell me 2 cups flour wheat , in kilogram — ho many gram will be? Each and everybody cup will not be in same size. I hope your valuable reply. Jenny — Just came across your webpage and tried your simple whole wheat bread this a. Can I successfully double this recipe?
This bread is awesome. I usually make bread in a bread machine but that will go into storage. I added 1 cup of dried cranberries, raisins and pumpkin seeds. Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I will let you know how the congregation likes it. This recipe is great. I make 1 or 2 loaves each week. I added dry milk powder as well. When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe.
I use water or milk as the liquid plus the oil and egg s. I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour. Comes out perfect each time. Thanks again, Jenny, for such great recipes.
I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx.
I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time. Can I just use bread flour for this bread or must it be a mixture. Is whole wheat flour , whole wheat bread flour.? We do not get all purpose flour here, what is it? And here is some info on flours: I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand. However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary?
Can I substitute it with something else? Thank you so much for sharing such a wonderful and easy recipe with us. Instead of kneading 50 turns by hand, how long csn I knead it with the mixer? Thanks for your reply. Hi Gladys, Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer..
The bread was soft and had a nice color and tasted really good too. My family members absolutely loved it and I plan to make more this weekend for us and some friends. Thanks Jenny for a simple, yet wonderfully tasting recipe! You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F.
This is the best wheat bread recipe i ever made! It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect. Even my husband who hate brown bread loved it! I will try the no egg recipe next time. Btw, i plan on making some more loaf to freeze.
Do you recommend slicing before freezing? Or juat freeze the whole bread? Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make: Love what you do. As I had one egg and about 1 cup of soya milk substitute for milk left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date just given to me by my sister.
I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally population is only half a million for the whole country. I had a small issue with the way it is written. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced.
The second time I got it right with great results. I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds. What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make. Thank you Jenny I will be using some of your other recipes.
Also i bread sticks to the pan so can i grease it? I have never used fresh yeast so you will have to research that, and step 7 of my recipe says to grease the pan. Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent. Fe… did you change any of the other ingredients to compensate for the flax?
I have used this recipe 10 or so times now, and turns out great every time! The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!! After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf! This is now my standard loaf bread, in both white and wheat as the fancy strikes me.
Best bread recipe yet! I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results! Whole family likes and will be adding as a regular bake. This one, however turned out perfect. This is the recipe I will be using from now on. Everything else was according to the recipe. I just made this and it came out great!
Thank you so much for this recipe! I am going to make this every few days and never buy bread at the store again! I think next time I will add seeds to bake into the bread: Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf. Have already made a couple of successful lovely loafs with this. Only thing different is the packet of wheat flour I am using though it is exactly the same brand from the same Miller. Any idea what could have gone wrong and how I could rectify?
It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen. Can anyone tell me if i can only use plain flour instead of the wheat one? Will that be ok? Do i need to change the quantity? Great videos my dear! Keep up the good work! That would be my Simple White Bread. I love this recipe so easy I stopped buying bread. Trying it with chia seed. Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor!
My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter? In a plastic bag, tupperware, etc? Plastic if tightly sealed can create moisture, which is not good for bread.
I store mine wrapped in foil and I refrigerate it after the 2nd day. Just had to let you know how great this bread is. My 11 yr old daughter made this using a friends organic whole wheat flour and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it. Thanks for this recipe! This is the first bread I ever made that looked, sliced, and tasted like bread should.
It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand. During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack.
Found this recipe last week, and just whipped it together. The first time I try a new recipe I always make sure I follow instructions carefully. Well, the dough was very very runny…it seems that there was about 50 percent too much milk? I did mash it together with additional flour…and it is rising now…let me check it…. I will continue with it and bake it when it gets a bit higher.
I love making my own bread. I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired. And it is quite expensive. Will let you know how it turns out. Should have known…made in Argentina!!
Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan. Very obliging dough that is for sure. A real go-to when you need a loaf of bread now…. I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins.. It turns out surprisingly good after 35min. The crust, texture and its taste are v. Its my first suscessful and satisfying bread I have attempted.
I wonder if you can help for an eggless bread? Can I use an 8 by 8 pan if its only 2 inches tall? Would you recommend any changes I should make? So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square.
Thank you Jenny, this was an awesome recipe! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe! More power to your future endeavors! Hi…thanks for this easy recipe. Only in the video you explain it wich for my was to late. The time to rise my dough was more than one our.
I can think was for the lack of kneading process. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason. Please look at this post: Jenny, I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves.
They taste wonderful too! Every Sunday is bread baking day, so we have it for lunches for the week. Thanks for such a tasty and easy recipe! Thank you ever so much for this beautiful recipe. Spot on at the very first attempt. Watching the video was a great help. I hand kneaded all through. The bread was super soft and flavour was wonderful.
Thanks once again wish I could share my pictures. I wish I had seen the correction during the video saying to grease the pan!
I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf. The bread was a nice texture and very flavorful. First time making whole wheat bread. Followed the recipe as written. Had a taste while warm with butter, brown cheese and jam. Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show. Now am hooked to your easy recipes. Have a great day. On the wholeweat bread can I use 1 tabl. Keep up the good work.
You have giving us great healthy recipes. And please make more videos! I made twice with your recipe. Both successful and ofcourse tasted very healthily delicious. Though I added less sugar. Any replacements for the milk? Someone may have make it with a substitute.
I rarely use milk in my bread recipes. I just use plain water. It turns out perfect every time I make two to three loaves a week. I dont eat eggs but very keen to bake this wholewheat bread soon! Jenny, your recipe rocks! It is so unforgiving to make. I made it in a nutri ninja dough blender. It tastes great and my picky teenage daughter loved it and so did my mom who is a great baker. I also love your entertaining way of teaching us to cook! Living in India, working with completely different flour and yeast quality, I was apprehensive about trying this recipe as many other experiments had left me with dense, yeasty-smelling under cooked bread.
The bread is a winner and I am really excited to try your cinnamon rolls next. Thank you for the recipe. Thanks Jenny, I am sticking with your recipes. I only use whole milk and works just fine. I also substitute honey for the sugar.
It all works well. I only use whole meal bread, which I buy from the market. The taste and quality is never consistent. Now, with your help, I shall make my own. Thank you so much! I just made this recipe and it turned out amazing! Hi Jenny, I want to say thanks for this recipe and how easy it was. Jenny, thank you so much for this recipe. This loaf came out beautifully! It is light, moist and will now be our bread for all times! Note to others, I used only whole wheat flour.
My bread took about an hour to rise but other than that it was perfect. I live in New Orleans so maybe being below sea level was a factor or the humidity! Jenny I love this recipe but was wondering if I could use water instead of milk for someone with a milk allergy.
I have only used milk so you would have to experiment or you could try a non-dairy milk alternative. Hi Karen, I always use what I have on hand. Sometimes I use milk or slightly soured milk, almond milk or water. The taste may be slightly different and the colour may be as well, but any of them work I find. I have been baking bread for some 40 years.
I think you can use whole milk but it might make the bread a little heavier. If you try please let us know how it turns out. Thanks for this great recipe! Instructions were so easy made my first loaf every and it turned out fantastic. Had no trouble following you and had a Laugh too. Next Im making cinnamon rolls a family favorite!
I have made this 6 or 7 times and usually it turns out perfectly. I use heritage grain organic flour from my local farm which imparts a wonderful taste and texture. So much easier to slice than bread made in the bread machine! You might like my honey wheat bread. I have found that some recipes just work better with eggs in them, esp some that use only whole wheat flour and not white. I made this and the Cinnamon Rolls this past week, and they both turned out great!
My 7 year old daughter and I are huge fans of you. We appreciate your simple and elegant personality, not to mention yummy recipes. The best I can do is refer you to the metric conversion chart in my blog: I was looking for someting easy and good and this bread is fabulous. My son wants to eat only sandwiches whit this bread. I used Wheat Montana brand white whole wheat flour.
I used 2 cups of this flour, and just left out the AP flour because whole wheat absorbs more moisture. Everything else I did the same as in the video including using the kitchenaid mixer.
I am so excited to find this recipe as I have had so many bread fails. I love the breads simplicity with only one rise! I just used this recipe to make hot dog buns. I baked them at for minutes. If bread is combination whole-grain and white — use larger pan. So Soft and easy to slice. I have to say this is the best recipe for Whole Wheat Bread that I have tried. Perfect for those who are looking for a 1 loaf recipe. I may try adding some flax seed next time.
Hi Jenny, I watched this video 5 times, and before i was not convinced at all. Yesterday I tried your recipe, followed it and it worked out so well.
Most people like the smell of freshly baked bread and that smell comes partly from the yeast. My husband and I love wheat bread but I have not found a good recipe for it. This recipe was just what I was looking for. I have tried recently to make wheat bread and have failed miserably. All my loaves have looked like brown bricks.
This recipe was perfect. I can now make wheat bread. I tried this for the first time and it turned out so well. Love your video, you are so funny!
I am so inspired that I went and bought a whole bunch of ingredients! Can I add ingredients such as oats and seeds? This recipe will not make a French baguette, which is a very different process. As for adding things, I only make this bread this way so you would have to experiment if you want to add things.
The loaf may not be as soft and light but you never know… Let us know how it turns out. I made this for the first time and it turned out well. Subsequently, it came out with large holes and a strong yeasty smell — too strong. I am just guessing, over kneading in my mixer , or over proof? I always seem to have the same issue large holes, and rubbery texture when I bake it in a loaf pan. I will try it again. And when u said to beat on high for 2 minutes , what attachment do I use?
The whisk , or the hook dough? It might help to watch the video again. A yeasty smell can be from proofing at too warm a temperature or the oven not being hot enough when you first put the loaf in. Holes are from air pockets created when rolling the loaf so you may be using too much flour when shaping. Next time, pay attention to every detail and do not make any changes in the recipe, including the size of the pan. As I said, it would help to watch the video again, and good luck.
I usually made bread using a bread maker machine. I do love the machine. Although a friend showed me some of the benefits of not using one. But, since counter space is limited, would I be able to use the machine for the mixing of the bread and transfer to a bread pan before the baking process? Hi Jenny, I have tried this recipe several times and while my bread looks okay and tastes good, it never rises as high as yours. I live in Nicaragua, and it is very warm and humid.
Is the humidity the problem? I have tested my yeast and it appears to work find. Can you suggest anything? Humidity is actually beneficial for rising dough. Please look here for a possible solution: Thank you so much for those suggestions. I changed some things about how I measured and took more care with the temperatures. The loaf is a little better. Hi Jenny, I have been watching all your videos and have also tried some of your receipes.
And one thing I make often is this bread. Thank you for the recipes. I also like the colorful utensils and tools you use in your. You will be very surprised to know from where I live.
All the best to you. Hey Jenny my wife uses your recipe and it always turns out perfect. We have also used this recipe to make cinnamon rolls and they were fantastic. We made hotdog buns last night with this same recipe and again a winner as always thank you so much for this recipe and all that you do. Ok Jenny I have used the basic white bread recipe for making bread sticks,cinnamon rolls,hot dog buns, dinner rolls and now I am going to make cinnamon raisin bread.
This is a great all purpose bread dough that tastes wonderful any way you use it. My family,coworkers and friends are very happy I found this recipe. Thanks again for you recipes and videos. I made a mistake at the grocery store the other day and bought wheat flour. I am baking a loaf every other day. The only changes I made was to use home made butter and raw honey.
Hi Jenny, This recipe is amazing! I made it about 10 times and experimenting with different ingredients. In stead of regular sugar I used coconut sugar, instead of using vegetable, canola or olive oil I used coconut oil.
The bread turns out with a mild sweet taste and you would never guess it has coconut oil. Log on to an online calorie counting website such as www. Adjust your meals so that the calories add up to your target goal for each day. For instance, you may need to remove some extra foods you had planned on eating. Make it a habit of exercising for 30 minutes to an hour at least 5 days a week. Record your exercise along with all of your meals and their calories in your food journal every day.
Continue creating weekly meal plans, at least one week in advance. Continue planning your shopping accordingly around your meal plans. Video of the Day. What Are the Causes of Addictive Personality?