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Whole Wheat Bread

Recipe by Canaan Smith, Oakwood, Ohio
First place, Yeast Breads (Whole Wheat Bread), 2018

Baking temperature: 375º F
Baking time: 35 minutes
Yield: 2 loaves

  • 3 ½ cups King Arthur bread flour
  • 2 ½ cups King Arthur whole wheat flour
  • 2 packages active dry yeast
  • 1 tbsp. salt
  • 1 cup milk
  • 1 cup water
  • ½ cup honey
  • 3 tbsp. shortening
  • 1 egg
  1. In a large mixer bowl, combine one cup bread flour, whole wheat flour, yeast and salt stir well.
  2. In a saucepan heat milk, water, honey and shortening until warm (shortening does not need to be melted); add flour mixture.
  3. Add egg and beat on low speed until moistened; beat 3 minutes on medium speed.
  4. By hand, gradually stir in remaining bread flour to make a firm dough.
  5. Turn the dough out on a floured surface and knead until smooth and elastic, about 5minutes.
  6. Place dough in an oiled bowl, turning to coat dough, and cover with damp towel. Allow dough to rise until doubled in bulk (about 1 hour).
  7. Punch down dough and turn onto a lightly floured surface and divide into two parts.
  8. Shape into two loaves and place dough in well - grease bread pans.
  9. Cover pans with damp towel and allow dough to rise until doubled in bulk (about 30 minutes).
  10. Bake in center of preheated oven until golden brown.
  11. 5 minutes before end of baking, brush tops with butter.
  12. Remove from pans immediately.
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