Skip to main content

Whole-Wheat Bread in a Bag

Enjoy this fun and unique way to make warm whole-wheat yeast bread. Kids will love mixing and kneading the dough in a bag.
Slices of whole-wheat and oat bread.
Prep time: 2 ½ to 3 hours
Cook time: 30 to 40 minutes
Makes: 16 slices
Nutrition Facts: View label

Ingredients

1 ½ cups whole-wheat flour
1 package (¼ ounce) or 2 ¼ teaspoons rapid rise instant yeast
3 Tablespoons sugar or honey (see Notes)
3 Tablespoons powdered milk (optional)
1 teaspoon salt
1 cup warm water
3 Tablespoons vegetable oil
1 ½ cups all-purpose flour, divided
½ cup oats (old fashioned rolled or quick-cooking)

Directions

  1. Wash hands with soap and water.
  2. Into a large (1-gallon) zipper-style freezer bag, put the whole-wheat flour, yeast, sugar, powdered milk, if desired, and salt. Squeeze out most of the air and seal the bag. Shake and work the bag with your fingers to mix the ingredients.
  3. Open the bag and add the warm water and oil. Squeeze out most of the air, seal the bag and mix the ingredients by working the bag with your fingers. Let the mixture sit for 10 minutes to let the yeast activate and the flour soften.
  4. Open the bag and add 1 cup all-purpose flour and oats. Seal the bag and mix completely.
  5. If the dough looks wet and sticky, add more all-purpose flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bag.
  6. Sprinkle some all-purpose flour on a clean counter or table. Take the dough out of the bag and knead it for 6 to 8 minutes, or until it is smooth and elastic. 
  7. Lightly grease the inside of a bowl. Form the dough into a ball and cover the outside of it with oil by rolling it around in the bowl. Cover the bowl with a clean towel. Let the dough rise until double in size, about 1 to 1 ½ hours. Rising will take less time in a warm room and more time in a cool room.
  8. After rising, poke down the dough with your fingers to let air escape. Shape the dough into a loaf. Place the loaf in a lightly greased 8x4-inch bread pan and cover the pan loosely with a towel or plastic wrap. Let the dough rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. 
  9. Uncover the pan, place it in the oven and bake for 35 to 45 minutes. The top will be brown and a food thermometer put into the center of the loaf should read at least 190 degrees F.
  10. Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing.
  11. Store the bread at room temperature in an airtight container.

Notes

  • Honey is not recommended for children under 1 year old. If you use honey, add it to the bag with warm water and oil.
  • You can use regular active dry yeast, but it may take about 15 minutes longer to rise. At higher elevations (over 5,000 feet) regular yeast may work better.
  • You can add oats on top for decoration. Right before baking, lightly brush the top of the loaf with water and sprinkle with oats.
  • You can make breadsticks or other shapes. After the first rise, divide the dough into 16 balls. Roll the balls into shapes and place on a lightly greased baking pan. Cover and let rise about 20 minutes. Bake for 10 to 12 minutes. 
  • You can make mini-loaves. After the first rise, divide the dough in two to four pieces. Shape into loaves and put into 2 to 4 lightly greased small loaf pans (3 3/4x7 inches). Cover and let rise for 20 to 30 minutes. Bake for 20 to 30 minutes; a smaller loaf will cook faster than a larger one.
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

Comments

This is a tasty whole-grain bread that is fun for kids to make. They love kneading the bread in the bag and making shapes when it is ready to bake. The aroma is amazing and we all enjoyed sampling their efforts. I recommend using the dry milk if you can because it makes for a soft texture that we all loved. Try a slice toasted with peanut butter and a glass of milk for an easy breakfast.

You might also like...

Recipes A to Z (without photos)

Mashed Potatoes
Platter of seasoned and mashed potatoes.

Mashed Potatoes

A classic dish of creamy, garlicky, buttery potatoes perfect any night of the year.
Prepare:
5 Min
Cook:
20 Min
Makes:
4 cups
Turkey Pumpkin Chili
Bowl of turkey and bean soup.

Turkey Pumpkin Chili

A hearty and flavorful chili with lean ground turkey, filling beans, and lots of spices!
Prepare:
5 Min
Cook:
90 Min
Makes:
10 cups
Celery Stir-Fry
Photo of Celery Stir-Fry

Celery Stir-Fry

This flavorful side dish of tender celery is a quick and simple addition to any meal.
Prepare:
10 Min
Cook:
15 Min
Makes:
4 cups
Beef and Broccoli
Shallow bowls of rice are topped with a flavorful mix of ground beef and broccoli.

Beef and Broccoli

This hearty and quick dinner or lunch is seasoned with garlic, ginger and a hint of red pepper.
Prepare:
15 Min
Cook:
30 Min
Makes:
7 Cups
Green Salad with Peas
Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 Min
Makes:
6 cups
Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 Min
Cook:
30 Min
Makes:
8 Cups