The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rolled Wheat Bread

LizzieinTexas's picture

Rolled Wheat Bread

This was my mom's recipe. This is how she wrote them so am posting just as she wrote it out for me.


Soften 2 pkg yeast in 3/4 cup warm water. In a large bowl put 1 1/2 cups rolled wheat, 3/4 cup molasses, 15 oz. boiling water, 1/2 cup shortening, 1 1/2 tablespoon salt. Mix and cool to luke warm add yeast, 3 beaten eggs and 3 cups white flour. Mix, adding additional flour to make a soft dough. Grease all sieds of dough and place in bowl in warm place to rise. 1 to 1 1/2 hours. Kneed dough down. Divide in half. Make into two rolls to fit into bread pans. Let rise again. Bake 350 till well done. This bread seems to take longer than most to get done in the center.

I have not yet tried this bread as I cannot find rolled wheat. But it has very fond memories for me as we moved a lot when I was younger and the new "house" was finally a home when she made this and filled it with the wonderful aroma.

SourdoLady's picture

Try a health food store that sells bulk foods for your rolled wheat. That's where I find it in my city.

EvaB's picture

in the cooked ceral section of Safeway, haven't looked recently as I don't use a lot, and still have tons from when my brother bought in bulk for his ceral. The local Safeway has gone upscale on us, and don't know if its still there or not, but I can buy them in two pound bags at the health food store, along with other rolled cerals, rye, barley and several others.

I use the rolled barley in my stews, cooks faster than the pearl, or pot barley and plumps up nicely, haven't eaten cereal in years, it has a bad effect on my sugar levels so have to avoid it mostly.