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Whole Wheat Bread Dough

Scott Phillips

Use this all-purpose dough to make Whole Wheat Sandwich Bread, Cheesy Breadstick Twists, or Seeded Dinner Rolls. If you don’t have a stand mixer, mix the ingredients with a wooden spoon, then knead by hand.


  • 9 oz. (2 cups) bread flour
  • 4-1/2 oz. (1 cup) white whole wheat or whole wheat flour
  • 1/4 cup nonfat dry milk
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. granulated sugar
  • 1/4 oz. (2-1/4 tsp.) active dry yeast
  • 1-1/2 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 20
      Fat (g): 2.5
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 5
      Sodium (mg): 150
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 5


  • Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook. Add 1 cup lukewarm water, and mix on medium-high speed until smooth, about 3 minutes. Remove the dough hook and shape the dough into a smooth ball.
  • Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.
  • Shape and bake according to the sandwich bread, dinner rolls, or breadsticks recipe.


Rate or Review


  • sdfoodgeek | 07/24/2016

    Putting the dough into the fridge doesn't work for me- it rose beautifully in the pan and then was totally deflated the next day. However, some tweaks and it's our go-to:Sub whole milk for the water, and leave out the dried milk powder.Decrease yeast to 1.5 tsp (could prob go even lower)Don't put it in the fridge. Just go straight through. Let rise on the counter once it's shaped and bake. If you want it to take your time, maybe try backing off on the yeast some more.

  • bandap | 05/06/2016

    This has become my go to bread recipe. My family loves this recipe so much I have doubled it and still can't keep it in my house. I have tweaked it a tiny bit to fit my family tastes- a little more sugar, equal amounts of all purpose, bread and wheat flours and adjusted amount of table salt instead of the kosher salt. My kitchenaid mixer is also set to speed level 2 and I mix it for about 4 minutes.

  • MARogers | 02/25/2016

    Still working on perfecting.Water 1 Cup does not seem correct??Made tonight again added more water appeared to make a better dough....

  • nancygail | 01/27/2016

    The directions did NOT say whether or not to bake straight from the fridge. I let it sit out for a half hour then baked. It's OK but I'm not thrilled with the small crumb. Taste is wheaty as suspected. Won't make again.

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