Healthy Bread Kids Will Like

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Healthy Bread Kids Will Like

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Published prior to 2008

There will probably always be a certain amount of posturing between parent and child around the issue of food... it's one of the first areas where a child begins to exercise his or her independence. So a parent has a double challenge, to create or make available something with some nutritional value, and make it taste so good that it overwhelms a child's natural inclination to turn up his nose at it.

A perfect vehicle for secret nutritional insertions is bread. If your family has become addicted to store-bought "balloon bread," you can us the following recipe to "sneak" something nutritional into your child's diet.

2 cups King Arthur 100% White Whole Wheat Flour*
1/2 cup wheat germ
1/2 cup non-fat dry milk
1 tablespoon salt
1 tablespoon diastatic malt powder** (optional)
1 tablespoon or packet active dry yeast
1 cup water
1 cup yogurt
1/4 to 1/2 cup honey or molasses (whatever it takes to help persuade the finicky)
2 tablespoons butter***
4 cups King Arthur Unbleached All-Purpose Flour
egg wash (1 egg beaten with 1 tablespoon water)

* Kids are usually resistant to whole wheat flour. Hard white whole wheat, available through our catalogue, differs from traditional hard red whole wheat in that it doesn't contain phenolic acid in the bran. Phenolic acid is what gives whole wheat its whole-wheaty flavor, the very flavor kids resist. Hard white whole wheat is a sweeter wheat, so it's the perfect whole wheat for kids.

** Diastatic malt powder, also available through our catalogue, is made from sprouted barley berries that are toasted at a low temperature and then ground. The result is a highly nutritious, sweet "flour," with active enzymes which help change the starch in wheat flour into sugars; this provides an energy-building snack for the yeast. The result is bread with greatly enhanced flavor and volume.

*** Butter is the only fat that contains any nutrition (a good amount of vitamin A) other than calories. And there is no fat in baking that matches its flavor. Children need small amounts of fat (even saturated fat) in their diets in order to metabolize fat-soluble vitamins. It's important to keep fats in perspective, and not become completely fat-phobic. The amount of butter in each slice of this bread is minimal, and adds only about 4 calories to each slice. But that same amount of butter contains 30 IU's of vitamin A.

Mix the white whole wheat flour, wheat germ, dry milk, salt, malt powder, if using it, and yeast in a large bowl or the bowl of your electric mixer. Combine the water, yogurt, honey or molasses and butter in a saucepan. Heat until the liquids have blended and are quite warm, 120°F if you have a thermometer. Don't worry about getting the lumps out of the yogurt. Your electric mixer will do that.

Stir the liquid ingredients into the dry and beat for 2 minutes at medium speed with your mixer. Add a further cup of flour and beat at high speed for 2 minutes. Continue to add flour until you have a dough stiff enough to knead by hand (or continue kneading in your mixer until the dough is elastic and begins to pull away from the sides of the bowl). Knead by hand on a lightly floured board for 4 to 5 minutes, until the dough is elastic and no longer sticks to you or the board.

Clean out and grease your bowl. Put the dough in, turning it so the top is slightly greased, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free place for 1 1/2 hours.

Punch the dough down and divide in half. Lightly grease two 8 1/2 x 4 1/2-inch bread pans, shape the dough to fit, cover and let rise for 45 minutes to an hour.

Fifteen minutes before you want to bake the bread, preheat your oven to 350°F. Just before the loaves go in the oven, brush them with the egg wash and sprinkle with some additional wheat germ (unless you think it might cause suspicion on the part of your discriminating offspring). Bake for 30 to 35 minutes.

Warm from the oven with a bit more honey applied, this bread should overwhelm even the most resistant of children. When you put their favorite sandwich ingredients inside, you've got something that (maybe!) will be trade-resistant.

Nutrition information per serving (1/2-inch piece, 32 g): 113 cal, 2 g fat, 5 g protein, 18 g complex carbohydrates, 2 g sugar, 2 g dietary fiber, 12 mg cholesterol, 230 mg sodium, 169 mg potassium, 1 mg iron, 75 mg calcium, 102 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992 issue.


  • star rating 03/28/2014
  • from
  • Who wouldn't love this bread? It's super moist, healthy, flavorful. The only important thing to note is a CORRECTION, AS NOTED BY ANOTHER REVIEWER. THE FLOUR AMOUNT IN THE SECOND ADDITION IS WAY TOO MUCH. Super delicious!
    The first installment of flour is the 2 cups white whole wheat - after letting this dough rest, the remaining all- purpose flour is added (up to 4 cups)to make a soft and supple dough. You may find that you won't use all the AP flour listed - instead using the soft and supple dough as your guideline. Irene@KAF
  • star rating 06/28/2012
  • Lady of Shallots from KAF Community
  • This is a fantastic bread! The flavor is delightful and pairs well with everything from butter and jam to a BBQ brisket sandwich. It is made even better by the fact that it holds together really well - no more having to cut an inch-thick slice just to prevent the bread from tearing! That said, I only included 2.5 cups of all-purpose flour before the dough was an appropriate consistency, so the loaf made 1 large sandwich loaf. This will definitely be added to my favorite recipe list!
  • star rating 12/26/2010
  • suible5096 from KAF Community
  • I make this bread fairly often. I use regular whole wheat flour, not white wheat flour. I use the least amount of sweetener - exact kind depends on what I have on hand mostly. I also like to add ground flax - maybe 1/2 cup. The is a pretty simple, healthy, tasty bread. I make it every couple of months - if not more often.
  • star rating 11/11/2010
  • from
  • These loaves did not turn out the way I wanted them to, but it was probably my fault and not the recipe. They rose just fine outside of the oven, but I think I let them overrise because they flattened out and de-poofed in the oven. I made a 1 1/2 batch though, using 3 1/2 tsp. yeast and adding a skinned baked potato for moistness. I used 1/2 cup of sweetener: 1/4 cup honey and 1/4 cup molasses, and it gave the dough a wonderful hint of sweet flavor. I highly recommend the diastatic malt powder-it makes a world of difference.
    Next time you scale up a yeasted recipe, do not increase the yeast. You should use the same amount of yeast for up to 9 cups of flour. Your dough may have been a little over eager! kelsey@KAF
  • star rating 09/17/2010
  • Archj1 from California
  • Nice bread! I baked it for the first time today, it came out perfect. Smooth and yummy. My daughter loved it. However, some other KAF recipes taste better. I would bake it again though, since it is healthy!!