American Traditional Yeast Breads
(Whole-wheat and Oatmeal)
                                from Brenda Labit

Here is a recipe and a variation for American yeast bread.


Three 9 × 5 loaves.


  3 cups warm water
3 tbsp yeast
1 tbsp sugar
1 tbsp salt
2/3 cups oil
2/3 cups honey
6 cups whole wheat flour (use soft white wheat for lighter bread)
2-3 cups bread flout


1. Spray loaf pans with non-stick cooking spray.

2. Combine water, yeast and sugar in large bowl. Add salt, oil and honey. Stir.

3. Add 6 cups of whole wheat flour. Stir vigorously. Add 1-2 cups bread flour, ½ cup at a time stirring until dough pulls away from the sides of the bowl.

4. Turn dough out on lightly floured surface and knead in ½ to 1 more cup of bread flour until dough is smooth and elastic, about 5 minutes.

5. Shape into loaves in pans and let double. Bake in preheated oven for 30-35 minutes at 350°.

6. Remove loaves from pans as soon as out of the oven (to avoid them sweating against the pan as they cool). Place to cool on a wire rack. Brush tops with butter.

Oatmeal Bread

As above except add oatmeal or rolled oats before flour and use 7 to 7½ cups of all-purpose or bread flour total in place of both flours of recipe above.