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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Recipe Information
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
Instructions
In a large mixing bowl or stand mixer, combine the warm water, milk, melted butter, molasses, honey, and salt.
Sprinkle the yeast over the wet ingredients and allow it to sit for 5 minutes until it becomes foamy.
Gradually add the whole wheat flour, one cup at a time, mixing well after each addition.
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.
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.
Gently punch down the dough and shape it into a loaf. Place it into a greased 9x5 inch loaf pan.
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.
Preheat your oven to 350°F (175°C).
Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
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
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 70.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 424 mg | 33% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2805 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
