Classic Cuisinart® Wheat Bread

Makes 12 servings (one 9 x 5-inch loaf) Approximate preparation time: 10 to 15 minutes, plus 2 1/2 hours rising and resting, 35 minutes baking, and 1 hour or longer cooling


No servings information available


  • 2¼ teaspoons active dry yeast
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • ⅓ cup warm water (105° to 110°F.)
  • 2 cups unbleached, all-purpose flour
  • 2 cups whole wheat flour
  • 4 tablespoons unsalted butter, cut into 1-inch pieces
  • ½ tablespoon salt
  • 1 cup cold water
  • nonstick cooking spray

Nutritional information

Nutritional information per slice: Calories 135 (20% from fat) | carb. 23g | pro. 4g | fat 3g | sat. fat 2g | chol. 8mg | sod. 244mg | calc. 30mg | fiber 3g


  1. Dissolve the yeast and sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the flours, butter and salt and process on the dough speed until combined, about 10 to 15 seconds. Add the cold water to the yeast mixture. With the machine running on dough speed, pour the liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic. Place the dough in a lightly floured plastic food storage bag and seal. Allow to rest in a warm place until doubled in size, about 1 to 1½ hours. Lightly coat two 9 x 5-inch loaf pans with nonstick cooking spray. Place dough on a lightly floured surface and punch down, let rest 5 to 10 minutes. Divide dough into two equal pieces and shape each into a loaf. Place in prepared pans and cover lightly with plastic wrap. Let rise until dough is just above the tops of the pans, about 45 minutes to 1 hour. Preheat oven to 400°F. Bake until the tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pans and cool on wire rack.