Vermont Whole Wheat Bread
Soft, hearty, and naturally sweetened, Vermont Whole Wheat Bread is the perfect blend of wholesome ingredients and rustic charm. This homemade loaf combines the nutty richness of whole wheat flour with a touch of molasses and honey for a subtle sweetness that elevates every bite. Melted butter and a hint of milk ensure a tender texture, while the simple yeast-based preparation makes it approachable for both beginners and seasoned bakers. Ideal for sandwiches, toast, or as a side to hearty soups, this bread is as versatile as it is flavorful. Plus, its golden crust and earthy aroma make it a show-stopper straight from your kitchen. Perfect for anyone who loves baking with wholesome ingredients, this recipe brings Vermont-inspired comfort to your table in just a few steps.
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Ingredients
- 1 cup Warm water
- 0.5 cup Milk (room temperature)
- 2 tablespoons Unsalted butter (melted)
- 3 tablespoons Molasses
- 1 tablespoon Honey
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
Directions
Step 1
In a large mixing bowl or stand mixer, combine the warm water, milk, melted butter, molasses, honey, and salt.
Step 2
Sprinkle the yeast over the wet ingredients and allow it to sit for 5 minutes until it becomes foamy.
Step 3
Gradually add the whole wheat flour, one cup at a time, mixing well after each addition.
Step 4
Add the all-purpose flour and continue kneading the dough until it becomes smooth and elastic, about 8–10 minutes by hand or 5–7 minutes with a stand mixer.
Step 5
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 hour, or until it has doubled in size.
Step 6
Gently punch down the dough and shape it into a loaf. Place it into a greased 9x5 inch loaf pan.
Step 7
Cover the loaf pan and let the dough rise a second time for 30–45 minutes, or until the dough domes just above the edge of the pan.
Step 8
Preheat your oven to 350°F (175°C).
Step 9
Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Step 10
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (967.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2182.1 |
| Total Fat 33.7g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 72mg | 0% |
| Sodium 3638.2mg | 0% |
| Total Carbohydrate 423.4g | 0% |
| Dietary Fiber 48.5g | 0% |
| Total Sugars 70.1g | |
| Protein 67.5g | 0% |
| Vitamin D 62IU | 0% |
| Calcium 423.8mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 2805.4mg | 0% |
Source of Calories