Freshly Baked Whole Wheat Bread with Tomato Jam

Posted in Breads, Cooking with Chef Bryan Show, Fruit, Jams and Jellies, Recipes, TV Show

Freshly Baked Whole Wheat Bread with Tomato Jam




Freshly Baked Whole Wheat Bread with Tomato Jam

Recipe Courtesy Chef Bryan Woolley


Whole Wheat Bread

Makes a 2 Pound Loaf




  • 2 cups water
  • 5 cups whole wheat flour
  • 2 tbsp sugar, can substitute honey
  • 2 tbsp molasses
  • 2 tbsp butter
  • 1/4 cup dry milk
  • 1/4 cup vital wheat gluten
  • 1/2 tsp salt
  • 2 1/2 tsp yeast




  1. If using an active dry yeast, dissolve it in the water and let it sit for 5 minutes before adding other ingredients.
  2. Add the remaining ingredients to your bread machine or mixer and follow the directions for the machine.  If using a bread machine, choose the appropriate mode for the loaf and start the loaf..  If using a mixer, mix and knead for about 10 minutes until the dough is smooth and the gluten is well developed.
  3. If using your mixer, simply remove the dough from the mixing bowl and than spray the mixing with vegetable spray and place the dough back in the bowl, spray the top of the dough with vegetable spray, cover and let it double in size.
  4. Shape the dough as desired.  Either shape an artisan round loaf and mark the loaf appropriately, place the shaped loaf on a baking sheet that has been sprayed with vegetable spray.  If desired, shape a traditional loaf and place the loaf in a loaf pan that has been sprayed with vegetable spray.  However you choose to shape the dough is up to you but once shaped, spray the top of the dough with vegetable spray and let it double in size.
  5. Bake the bread in a 400 degree oven for about 30 minutes or until it is golden and cooked through.  The color is hard to see on a whole wheat dough so if your not sure if the dough is fully cooked, simply check the internal temperature of the baked bread and make sure it is at least 190 degree’s.
  6. Remove the loaf of bread from the oven and remove it from the pan and onto a cooling rack.  Let the bread cool completely.  Serve with tomato jam (recipe below) and enjoy!




Tomato Jam

Recipe Courtesy Chef Bryan Woolley




  • 3 cups coarsely chopped tomatoes
  • 3/4 -1 cup sugar
  • 1 tbsp lemon juice
  • 2 tbsp fruit pectin
  • 1/2 tsp salt




  1. I use the whole tomato (skin and all).  Place everything into a large heavy bottomed pan on the stove.
  2. Bring the mixture to a boil stirring with a tempered silicon spatula.  I like using these spatulas because I can really scrape the bottom of the pan preventing anything from burning.
  3. Boil the tomato jam mixture for about 20 minutes or until it has reduced down to a thick jam consistency.  Be sure to keep and eye on it and stir frequently to prevent it from burning.
  4. Remove the jam from the heat and allow it to cool completely before serving.  Enjoy!


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