Whole Wheat Bread Recipes

From EatingWell

A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

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From Better Homes and Gardens

A blend of Indian spices, known as curry, is added to this whole grain bread. Peanuts, a traditional ingredient of curries, also are added.

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From EatingWell

Don't let the name intimidate you. This delicious take on the Swedish "savory sandwich torte" is sure to please family and guests alike. We've transformed this traditional smoked-fish dish into a light layered sandwich that captures the essence of Scandinavia. Make it a meal: Serve with a beet salad or steamed red potatoes.

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From EatingWell

Pan con tomate, a classic Catalan tapa, is delicious alongside most soups or stews. Or serve with thinly sliced prosciutto and Manchego cheese for a tasty appetizer.

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From EatingWell

A bread pudding-souffle hybrid, this dish gets its inspiration from a rich, pineapple souffle traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the souffle. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple - fresh pineapple makes the souffle too wet.

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From Midwest Living

Serve these fresh crab salad sandwiches as an appetizer or serve them with fruit to make a light meal.

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From EatingWell

This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.

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From EatingWell

This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage.

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From Better Homes and Gardens

Perfect for breakfast or brunch, this moist whole wheat and bran loaf also makes a satisfying snack anytime of the day.

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From EatingWell

With pickles, oven fries and a tall glass of minty iced tea, even the most devoted bacon fan won't remember what's missing in this smoky, spicy renovation of the sandwich favorite.

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From EatingWell

This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.

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From EatingWell

A smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine.

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From Better Homes and Gardens

These popovers contain just enough shallots to lend flavor but not enough to weigh down the batter. Too many solids will prevent popovers from "popping."

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From Midwest Living

A caraway-flavored sour cream and sauerkraut tops this Amish-style ham and cheese sandwich. Serve it for a quick dinner.

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From Better Homes and Gardens

Mix this herbed-tomato wheat bread in your bread machine or by hand.

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From Better Homes and Gardens

Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.

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From Better Homes and Gardens

Full of flavor, this healthy quick bread recipe combines applesauce, cinnamon, yogurt, pecans, and raisins. Bake it a day ahead, it's even moister the second day.

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From EatingWell

French onion soup is a favorite but it usually isn't substantial enough to make a complete meal. We've solved this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, we didn't forget the gooey topping, we've just made it a little lighter and a lot easier to prepare at home - simply top toasted whole-wheat bread with cheese and pour the soup on to melt it.

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From EatingWell

Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

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From EatingWell

You may disagree on whether the chicken parm sandwich should be known as a "sub," "hoagie" or "grinder," but who doesn't love this neighborhood-deli classic? We've added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but add some crunch with carrots, celery and cucumbers on the side.

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From EatingWell

When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.

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From EatingWell

In this updated version of the tuna melt, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar, which allows us to use considerably less cheese while ensuring that there's great cheese flavor in each gooey bite.

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From Better Homes and Gardens

As you fry the breads, keep the finished pooris warm on a paper towel-lined baking sheet or plate in a 300 degree F oven.

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From Midwest Living

Cooked asparagus is mashed and mixed with mayonnaise and Parmesan cheese to make a savory spread for these appetizer sandwiches.

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