Homemade Whole Wheat Bread

I did a lot of deliberation about this post. Now, I know what you’re thinking: deliberation on a food blog post…really? But let me tell you a wonderful story, about a month ago, I got an email from a representative from Mazola oil providing information about the benefits of its corn oil, which contains plant sterols, and a bottle of the oil to use in recipes. I’ve been using the oil (there’s literally 1/4 cup left), but I wanted to pick the BEST recipe to feature the oil. It turns out the oil provided the best feel, texture, and taste in a bread recipe! I want to write this post to tell about all the great benefits of corn oil and how the nutty, clean taste is awesome in whole wheat bread! This recipe is slightly adapted from Fleischmann’s Yeast’s bread recipe, which writes to use vegetable oil, but I switched it up with Mazola corn oil. So, I actually learned from my school nutrition course that sterols are a type of fat. A notable sterol is cholesterol, the demon which we’ve all heard stories about. However, there is something special about plant sterols They are a plant-based fat. Now, I know when we think of fat, we think of bad. However, unsaturated fats are excellent in lowering the risk of heart disease by controlling gene expression. And the thing about plant sterols is that their intake can lower the intake of cholesterol! Plant sterols “compete with cholesterol for absorption by the gut,” as noted on the fact sheet Mazola provided! Plant sterols are found naturally in foods, but far from the amounts our bodies need. So, thus, corn oil is an EXCELLENT cooking choice, containing more than 2-3 times more plant sterols than other foods. The corn oil in this recipe complements the honey for a nutty, sweet taste. Check out Mazola’s corn oil and try it out with this recipe! You won’t be disappointed!

Recipe: (Makes 1 loaf) from
4 cups whole wheat flour
1 envelope Fleischmann’s rapid rise yeast
1.25 tsp salt
3/4 cup water
3/4 cup milk
2 tbsp Mazola corn oil
3 tbsp honey

Whisk 1.75 cups of flour, yeast, and salt in kitchenaid mixer bowl
Heat water, milk, honey, and corn oil on a saucepan until it reaches 125 degreesF then immediately take off heat
Add warm liquid to mixing flour mixture gradually
Beat 2 minutes at medium speed
Add 1/2 cup flour gradually
Beat 2 minutes at high speed
Stir in rest of flour until a soft dough forms
Knead on a floured surface for 8 minutes until smooth and elastic, adding flour if it gets too sticky
Cover dough in a bowl with plastic wrap for 15 minutes
After 15 minutes, roll dough out to a 12 inch by 7 inch rectangle
Roll up tightly at the smaller end of the rectangle
Place in a load pan, cover, stick in oven (that is not on!) to rise for an hour
After it doubles in size, preheat oven to 375F and bake for 25 minutes or until internal temperature reaches 190degreesF

Enjoy, try out Mazola corn oil, and get your helping of plant sterols! Your heart will thank you 🙂


Write me a comment!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s