Whole Wheat Bread

Sandi's Recipe Collection


Sandi's Recipe Collection

Whole Wheat Bread

No ratings yet
Print Pin Rate


  • 2 Packages yeast
  • 3 Cups warm water
  • 4 Cups white flour
  • 4 Tbsp. white sugar
  • 2 Tbsp. salt
  • 1 Cup packed brown sugar
  • 6 Tbsp. shortening
  • 4 Cups unsifted stoneground whole wheat flour
  • 2 Cups pumpernickel rye flour
  • 2 Cups additional white flour


  • Dissolve the yeast in the 3 cup of warm water.
  • Add flour, sugar, and salt.
  • Let rise in a warm place until light and bubbly, about 20 minutes.
  • Combine the brown sugar, shortening, and 1 cup of hot water.
  • Let cool to lukewarm and add to risen mixture.
  • Add whole wheat flour, the pumpernickel rye flour, and the remaining 2 cup of white flour.
  • Mix as long as you can, then turn mixture onto table and knead for at least 15 minutes.
  • Place in buttered bowl.
  • Cover and let rise in warm place for 1 hour or until doubled in bulk.
  • Turn onto a well floured table again and separate mixture into 4 balls.
  • Cover and let stand for 15 minutes.
  • Shape into 4 loaves.
  • Place in greased bread pans.
  • Let rise in pans, in warm place, covered with a towel, for about an hour or until light.
  • Bake at 350° for 1 hour.
  • Remove from pans and place on racks to cool.
  • Butter top of bread while hot.


Credit by: Bruce Carlson

Related Articles


Your email address will not be published. Required fields are marked *

Recipe Rating