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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

Reviews (5 reviews)

  • Maryfran | 01/06/2018

    Although I have been making bread for many years this recipie did not work out well and I did follow the directions. The final product did not rise well and was very dense. I would not try this procedure again.

  • 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.

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