Barefeet in the Kitchen · by Mary Younkin★ 4.0 (1)
Cool Rise Whole Wheat Sandwich Bread
NUTRITION · PER SERVING—
CAL 24%·PRO 29%
CARBS 69G58% OF CAL
10G FIBER4G ADDED0G INTRINSIC55G OTHER4G TOTAL SUGAR
FAT 16G29% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole wheat sandwich bread made with yeast and a slow, cool rise for flavor development. The dough is mixed, then refrigerated before baking. A foundation for sandwiches.
componentbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups whole wheat flour (I used freshly ground hard white wheat)
- 2 tablespoons active dry yeast (or 2 packets)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1/4 cup soft butter (I probably used closer to 1/3 cup because I wasn't measuring carefully)
- 1 1/2 cups very warm water (110-120 degrees)
- light flavored olive oil
At a glance
PER SERVING
CAL 24%·PRO 29%
CARBS 69G58% OF CAL
10G FIBER4G ADDED0G INTRINSIC55G OTHER4G TOTAL SUGAR
FAT 16G29% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 956mg
- Total sugar
- 4g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 35mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.