1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust! Recipe

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1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust!
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Ingredients:

Directions:

  1. Put ingredients in the Bosch bowl in order listed.
  2. Turn Bosch on and knead on speed 1 for a total of 8 minutes.
  3. Quickly add (after turning on) additional flour (1/2 C at a time) if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour.
  4. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
  5. Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
  6. Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes. They will rise more in the oven.
  7. Turn oven down to 350° and bake for 30-35 minutes, or until golden brown.
  8. Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1572.35 Kcal (6583 kJ)
Calories from fat 346.46 Kcal
% Daily Value*
Total Fat 38.5g 59%
Sodium 1456.99mg 61%
Potassium 509.12mg 11%
Total Carbs 266.47g 89%
Sugars 35g 140%
Dietary Fiber 21.17g 85%
Protein 37.12g 74%
Vitamin C 1.4mg 2%
Iron 23.9mg 133%
Calcium 197.5mg 20%
Amount Per 100 g
Calories 283.86 Kcal (1188 kJ)
Calories from fat 62.55 Kcal
% Daily Value*
Total Fat 6.95g 59%
Sodium 263.03mg 61%
Potassium 91.91mg 11%
Total Carbs 48.11g 89%
Sugars 6.32g 140%
Dietary Fiber 3.82g 85%
Protein 6.7g 74%
Vitamin C 0.3mg 2%
Iron 4.3mg 133%
Calcium 35.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.9
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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