White Whole Grain Bread


Including whole grain bread into your diet plan, particularly when it concerns children, is a wise thing to do. However, there is also dealing with the issue that many kids do not enjoy the taste of wheat.

Fortunately for moms and dads there is way around this. It’s called white whole grain bread.

The distinction in between white whole-wheat bread and routine whole-wheat bread is in the kind of wheat utilized. White whole-wheat bread is made from white wheat, which does not have bran color. It likewise has a milder taste and softer structure.

A Source Of Calcium

Whole grain bread has a great source of calcium, fiber, and folic acid. It also has vitamins and minerals and no trans fat.


Food guide pyramid

In 2013, the USDA launched brand-new food guide pyramid standards suggesting that a minimum of half of all grains eaten originated from entire grains.

While white bread continues to be without a doubt the biggest section of the bread category-accounting for practically half of overall bread device sales-a growing desire for more nutrition is triggering some white bread customers to try to find options. According to a current research study, 8 from 10 white bread customers want bread that has entire grain nutrition, however the taste of white bread.


White Whole Grain Bread recipe

2 packages dry yeast

3 cups lukewarm water, divided

1 teaspoon honey

1/3 cup oil

1/4 cup molasses

1 tablespoon salt

2 cups wheat germ

7 cups King Arthur Flour 100%s Organic Unbleached White Whole Wheat Flour, divided

1 egg, beaten (optional).

1/4 teaspoon water (optional).

Sesame seeds, toasted (optional).


Dissolve yeast in 1 cup water (warmed to 105 degrees F) to which honey has been added. Let soak 5 to 10 minutes. Mix oil, molasses and remaining warmed water. Stir in salt and wheat germ. Combine yeast and molasses mixtures. Mix in 3 1/2 cups white whole wheat flour; then mix in 3 more cups, blending as well as possible. Turn dough onto board and, using the remaining 1/2 cup flour, knead dough until it is smooth and springy (about 12 minutes). Put dough into oiled bowl, turning it in order to oil the surface. Cover with a towel and allow to rise until doubled in bulk (about 1 1/2 hours).


Punch dough down and let it rest for about 20 minutes. Knead dough about 5 minutes more; then divide it into 2 loaves. Place in two well-oiled loaf pans. If desired, brush tops with beaten egg, to which water has been added, and sprinkle with sesame seeds. Let rise until loaves are well rounded and high in pans (about 1 hour).


Bake in preheated 350 degree F oven for 1 hour or until bread tests done. Remove from pans. Cool on rack. To serve, slice thin, and spread with butter. This is a very filling bread.

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