Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (196)
Whole Wheat Bread
NUTRITION · PER SERVING175M COOK
CAL 6%·PRO 7%
CARBS 19G66% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 3G23% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, honey-sweetened whole wheat sandwich loaf made with milk, yeast, flour, and butter. This bread yields one 16-slice loaf and is ideal for toast or making sandwiches.
componentamericanbaked good🥣 mixer🌡️ thermometer🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup water
- ¼ cup milk*
- 3 tablespoons honey
- 2 ¼ teaspoons active dry yeast (or instant yeast (1 packet))
- 3 cups (339 grams) whole wheat flour* (plus more as needed)
- 1 ½ teaspoons salt
- 3 tablespoons unsalted butter (cut into 6 pieces and softened)
At a glance
PER SERVING · TIME 175M
CAL 6%·PRO 7%
CARBS 19G66% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 3G23% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 222mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 14mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.