Anchorage Country Store Whole Wheat Bread Recipe - Made with Whole Wheat Flour, Honey and Butter

Anchorage Country Store Whole Wheat Bread

Anchorage Country Store Whole Wheat Bread Recipe - Made with Whole Wheat Flour, Honey and Butter
Region / culture: USA | Preparation time: 2 hours | Cooking time: 45 minutes | Servings: 2 loaves


Anchorage Country Store Whole Wheat Bread
Anchorage Country Store Whole Wheat Bread

The Anchorage Country Store Whole Wheat Bread recipe is a delightful journey into the world of homemade bread. This recipe is designed for those who cherish the warmth and comfort of freshly baked bread, right out of the oven. With its wholesome ingredients and straightforward instructions, it's perfect for both beginners and seasoned bakers looking to add a nutritious option to their repertoire. This bread, with its rich whole wheat flavor complemented by the sweetness of honey, offers a satisfying texture and depth of taste that store-bought breads often lack.


The origins of this recipe trace back to the rustic kitchens of early Anchorage, where local country stores were the heart of the community. These stores often shared recipes that utilized simple, locally sourced ingredients, fostering a sense of community and self-reliance. Over time, this whole wheat bread recipe became a staple, passed down through generations. It reflects the pioneering spirit of Anchorage, with its emphasis on hearty, nourishing food that could sustain families through the harsh winters.


How to prepare

  1. In a heavy-duty electric mixer, beat 3 cups of whole wheat flour, dry milk powder, salt, and yeast at low speed until combined.
  2. Bring 2 cups of water to a boil over medium heat. Add honey and butter, stirring until the butter melts.
  3. Remove from heat and stir in 1 cup of cold water. The mixture should register about 120°F (49°C).
  4. Add the honey mixture to the flour mixture and beat at low speed for 1 minute.
  5. Increase the speed to medium and beat for an additional 2 minutes.
  6. Gradually add the remaining wheat flour and enough all-purpose flour to make a soft dough.
  7. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 5 minutes.
  8. Place the dough in a well-greased bowl, turning to grease the top.
  9. Cover the bowl and let the dough rise in a warm place (85°F (29°C)), free from drafts, for 1 hour or until doubled in size.
  10. Punch the dough down and divide it into 2 equal portions.
  11. Roll each portion into a 15 x 10-inch rectangle.
  12. Roll each rectangle up jellyroll fashion, starting with the short end.
  13. Fold the ends under and place each roll, seam side down, in a 9 x 5-inch loaf pan.
  14. Cover the pans and let the dough rise in a warm place (85°F (29°C)), free from drafts, for 45 minutes or until doubled in size.
  15. Bake at 375°F (191°C) for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.
  16. Note: You can use equal amounts of whole wheat and all-purpose flour.


  • For a nuttier flavor, add 1/2 cup of your favorite seeds (such as sunflower, pumpkin, or flaxseed) to the dough.
  • Incorporate dried fruits like raisins or cranberries for a sweet twist.
  • Experiment with different types of honey or even molasses for varying degrees of sweetness and depth of flavor.

Cooking Tips & Tricks

To ensure your whole wheat bread turns out perfectly, consider these tips and tricks:

- Always check the expiration date on your yeast to ensure it's active.

- Use honey as a natural sweetener and to attract moisture, keeping your bread softer for longer.

- When kneading the dough, add flour gradually to prevent it from becoming too dry.

- Allow the dough to rise in a warm, draft-free area to encourage a good rise.

- If the bread is browning too quickly in the oven, cover it loosely with aluminum foil to prevent burning.

Serving Suggestions

This whole wheat bread is incredibly versatile. Serve it toasted with a spread of butter and a drizzle of honey for a comforting breakfast. It also pairs wonderfully with soups and stews, adding a hearty element to your meal. For a nutritious lunch, use it as the base for your favorite sandwich fillings.

Cooking Techniques

The key techniques in this recipe involve the proper activation of yeast, kneading the dough to develop gluten, and allowing sufficient time for the dough to rise. These steps are crucial for achieving the desired texture and flavor of the bread.

Ingredient Substitutions

If you're avoiding dairy, substitute the non-fat dry milk powder with almond, soy, or oat milk powder.

- For a vegan version, replace the honey with maple syrup and use a plant-based margarine.

- Those with gluten sensitivities can try using a gluten-free all-purpose flour blend in place of the wheat flours, though this may alter the texture.

Make Ahead Tips

The dough can be prepared ahead of time and stored in the refrigerator overnight for the first rise. Simply bring it to room temperature before proceeding with shaping and the second rise.

Presentation Ideas

Slice the bread and arrange it in a basket lined with a clean kitchen towel for a rustic presentation. For a more elegant serving, cut the bread into uniform slices and fan them out on a wooden cutting board.

Pairing Recommendations

This whole wheat bread pairs beautifully with both sweet and savory spreads. Try it with almond butter and sliced bananas for a sweet treat, or with avocado and a sprinkle of sea salt for a savory snack. It also complements cheeses and cold cuts, making it a great addition to any cheeseboard.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat, thaw (if frozen) and warm in a 350°F oven for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

A single serving of this whole wheat bread contains approximately 180 calories. This makes it a suitable option for those managing their calorie intake, as it provides sustenance and nutrition without being overly calorific.


This whole wheat bread is a good source of complex carbohydrates. A single serving provides approximately 30 grams of carbohydrates, primarily from whole wheat flour, which is integral for energy production in the body. The inclusion of all-purpose flour also contributes to the carbohydrate content, offering a balanced energy source.


The recipe contains a minimal amount of fats, with only 2 tablespoons of margarine used in the entire recipe. This amounts to roughly 2 grams of fat per serving, making it a low-fat option for those monitoring their fat intake.


Each serving of this whole wheat bread provides about 6 grams of protein, contributed by the whole wheat flour and non-fat dry milk powder. Protein is essential for building and repairing tissues, making this bread a beneficial part of a balanced diet.

Vitamins and minerals

Whole wheat flour is a good source of several vitamins and minerals, including B vitamins, iron, magnesium, and selenium. These nutrients play vital roles in energy metabolism, oxygen transport, and immune function. The addition of non-fat dry milk powder also enhances the calcium and vitamin D content, important for bone health.


This recipe contains common allergens such as wheat (gluten) and dairy (from the non-fat dry milk powder). Individuals with sensitivities or allergies to these ingredients should exercise caution and consider suitable substitutions.


Overall, the Anchorage Country Store Whole Wheat Bread is a nutritious option that provides a good balance of carbohydrates, proteins, and essential nutrients with minimal fats. It's a wholesome addition to any diet, offering both health benefits and delicious taste.


The Anchorage Country Store Whole Wheat Bread recipe is a testament to the simplicity and nourishment of homemade bread. With its wholesome ingredients and versatile nature, it's a wonderful addition to any meal, providing comfort and satisfaction. Whether you're a novice baker or a seasoned pro, this recipe offers the opportunity to bring a piece of Anchorage's culinary history into your own kitchen.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a sunny day in Anchorage, Alaska, and I was wandering around the local country store, browsing through the shelves of homemade jams and pickles. As I made my way to the bread section, a small, handwritten card caught my eye. It read: Anchorage Country Store Whole Wheat Bread.

Intrigued, I picked up the card and read through the ingredients and instructions. The recipe called for just a few basic ingredients - whole wheat flour, water, yeast, salt, and a touch of honey. The simplicity of the recipe appealed to me, and I knew I had to try it out.

I asked the store owner about the origins of the recipe, and she told me that it had been passed down through generations of bakers in the Anchorage community. Each family had their own version of the recipe, but they all shared the same basic ingredients and techniques.

I decided to give the recipe a try, and I purchased a bag of whole wheat flour from the store. As I mixed the ingredients together and kneaded the dough, I could feel the connection to the generations of bakers who had come before me. There was something special about making bread from scratch, using just a few simple ingredients and my own two hands.

As the bread baked in the oven, the warm, comforting aroma filled my kitchen. When it was finally ready, I sliced into the loaf and took a bite. The crust was crispy and golden, while the inside was soft and chewy. The flavor was nutty and wholesome, with just a hint of sweetness from the honey.

I shared the bread with my family, and they all raved about how delicious it was. My grandchildren begged me to make it again, and I happily obliged. Over the years, I have made Anchorage Country Store Whole Wheat Bread countless times, each loaf turning out just as perfect as the last.

I have since shared the recipe with friends and neighbors, passing on the tradition of this simple yet delicious bread. It has become a staple in our household, a reminder of the rich history and community spirit of Anchorage.

As I bake another batch of bread today, I can't help but feel grateful for the serendipitous moment that led me to discover the recipe for Anchorage Country Store Whole Wheat Bread. It has become more than just a recipe to me - it is a connection to the past, a tradition to uphold, and a delicious reminder of the simple joys of homemade bread. And for that, I am truly thankful.


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