Whole Wheat Sunshine Bread

Good for toast or French toast.

Whole Wheat Sunshine Bread


1 loaf



Prep Time


Bake Time

35 to 45 minutes

Rise Time

2 hours

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  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup water
  • 1/4 cup orange juice
  • 2 tablespoons butter OR margarine
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • Grated zest from oranges
  • 1-1/2 cups whole wheat flour
  • 3/4 to 1 cup bread flour


  1. Combline 1/4 cup water and yeast in a large mixer bowl. Let stand 5 minutes, until foamy. Heat 1/2 cup water, orange juice and butter until warm (100° to 110°F) and add to yeast mixture. Add brown sugar, honey, salt, orange zest and whole wheat flour; beat for 2 minutes at medium speed. Add enough remaining bread flour to make a soft dough.
  2. Knead dough on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
  3. Punch dough down. Roll into a 12 x 8-inch rectangle. Beginning at the short end, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place, seam sides down, in a greased 8-1/2 x 4-1/2-inch loaf pan.
  4. Cover and let rise in a warm, draft-free place until nearly doubled, about 1 hour.
  5. Bake in a preheated 350°F oven for 35 to 45 minutes, until golden. Remove to wire rack to cool.

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