Kansas Whole Wheat Bread is a hearty and nutritious bread made with a combination of whole wheat flour, quick-cooking oats, wheat germ, and other wholesome ingredients. Its origins can be traced back to the heartland of the United States, where wheat has been a staple crop for centuries. This bread not only showcases the abundance of wheat in the region but also incorporates elements of traditional American home baking.

The history of Kansas Whole Wheat Bread is closely tied to the cultivation of wheat in the state of Kansas. Known as the “Breadbasket of America,” Kansas has been a significant wheat-producing region since the late 19th century. Settlers first brought wheat to Kansas in the 1800s, and the fertile prairies and favorable climate allowed the crop to thrive. As wheat production increased, so did the demand for recipes that made use of this plentiful grain.

The recipe for Kansas Whole Wheat Bread emerged during the early 20th century when people sought nutritious and filling bread to sustain them through long days of work on farms and in rural communities. The recipe was passed down through generations, refined by home bakers, and adapted to suit different tastes and preferences.

Today, Kansas Whole Wheat Bread remains a cherished part of the region’s culinary heritage. Its popularity has extended beyond Kansas, finding its way into home kitchens and bakeries across the country. This bread’s nutty flavor, wholesome texture, and heartwarming history make it a beloved choice for breakfast, sandwiches, or simply as a comforting accompaniment to any meal.

PREP: 25 MIN. + RISING

BAKE: 35 MIN.

MAKES: 2 LOAVES (12 SLICES EACH)

INGREDIENTS

• 2½ cups whole wheat flour
• ½ cup quick-cooking oats
• ¼ cup toasted wheat germ
• 2 packages (¼ ounce each) active dry yeast
• 2 teaspoons salt
• 1 cup water
• 1 cup (8 ounces) 4% cottage cheese
• ½ cup mashed potatoes (without added milk and butter)
• ¼ cup butter, softened
• ¼ cup milk
• ¼ cup honey
• 2 tablespoons molasses
• 2 eggs
• 3 to 4 cups all-purpose flour

INSTRUCTIONS

1. In a large bowl, combine the whole wheat flour, oats, wheat germ, yeast, and salt.
2. In a saucepan, heat the water, cottage cheese, mashed potatoes, butter, milk, honey, and molasses to 120°-130°f (48°-54°c).
3. Add the heated mixture to the dry ingredients in the large bowl; beat just until moistened.
4. Add eggs to the mixture; beat until smooth.
5. Stir in enough of the all-purpose flour to form a soft dough.
6. Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
7. Place the kneaded dough in a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
8. Punch the dough down, then turn it onto a lightly floured surface and divide it in half. Shape each half into a flattened ball.
9. Place the two flattened balls on two greased baking sheets. Cover and let them rise until doubled, about 45 minutes.
10. Preheat the oven to 350°f (175°c).
11. With a sharp knife, make a shallow x-shaped cut in the top of each loaf.
12. Bake the loaves at 350°f (175°c) for 35-40 minutes.
13. Cover loosely with foil if the top browns too quickly.
14. Remove the loaves from the pans and cool them on wire racks. Enjoy your freshly baked kansas whole wheat bread!